Description
Farabella
Pizzoccheri
Buckwheat pasta, gluten free.Ingredients
Buckwheat flour (45%); corn flour; corn starch.
How to use
Use a large pot with plenty of water: no less than 2 liters of water for 250 g of pasta. When it boils, add about 5 g of coarse salt per liter of water and lower the pasta. Stir gently and, after 4 minutes of boiling, turn off the heat, leaving the product in the cooking water, with the pot covered, for another 4 minutes or until the desired degree of cooking is reached.
Nutritional characteristics
| per 100 g | |
| Calories | 340 kcal |
| Fats of which saturated |
1.8 g 0.2 g |
| Carbohydrates of which sugars |
71 g 1.7 g |
| Fibers | 7.6 g |
| Proteins | 8 g |
| Salt | 0 g |
Format
250g pack.
Cod. 440 / 440250
