Description
Farabella
Conch shells
Gluten-free pasta.Ingredients
Corn flour; rice flour; corn starch.
How to use
As for dry pasta: use a large pot with plenty of water, no less than 4 litres of water for 250 g of pasta. When it boils, add about 5 g of coarse salt per litre of water and lower the pasta. Stir gently and, after 5 minutes of boiling, turn off the heat, leaving the product in the cooking water, with the pot covered, for another 2 minutes or until the desired degree of cooking has been reached.
Baked: bring 3 liters of salted water to the boil (with 15 g of salt), add 250 g of pasta and boil, without stirring, for 5 minutes until half cooked. Drain and transfer to a bowl of cold water. Take the conchiglioni one at a time to fill them as desired and, after sprinkling the bottom of a baking pan with seasoning, place the filled product on top, avoiding overlapping it. Cover everything with the sauce, sprinkle with plenty of parmesan and bake for about 20 minutes at 180°C.
Nutritional characteristics
| per 100 g | |
| Calories | 350 kcal |
| Fats of which saturated |
1.4 g 0.2 g |
| Carbohydrates of which sugars |
78 g 1.5 g |
| Fibers | 1.8 g |
| Proteins | 6.4 g |
| Salt | 0 g |
Format
250g pack.
Code 461
