Description
THE UNBEATABLE FIBREPAN-PASTA
GLUTEN FREE
Description Egg pasta and béchamel mix, gluten-free.
Specifically formulated for people intolerant to gluten.
Ingredients
Corn starch (EU), rice flour, potato starch, skimmed milk powder , thickener: guar gum, glucose syrup (corn), salt.
Contains milk . May contain traces of: almonds.
Nutritional characteristics
*as per suggested recipe
How to use
Preparation for egg pasta
Fibrepan-Pasta 250 g;
eggs 3;
olive oil 25 g.
1. Mix all the ingredients in a mixer for 3 minutes at minimum speed and then 5 minutes at medium speed.
2. Let the dough rest for 15-20 minutes covered with a sheet of cling film before working it. NB: You can change the amount of eggs depending on whether you want a softer or softer dough.
Preparation for bechamel sauce
Fibrepan-Pasta 15-25 g;
milk 500 g;
butter 25 g;
salt 5 g;
nutmeg.
1. Mix Fibrepan-Pasta, milk and butter in a cold saucepan.
2. Cook over low heat until boiling, stirring continuously for 3-4 minutes until the sauce thickens.
3. Salt to taste and season with nutmeg.
4. Let cool and use for crepes, cannelloni or lasagna.
Conservation
Store in a cool, dry place.
Validity with intact packaging: 18 months.
Format
500g pack
Specifically formulated for people intolerant to gluten.
Ingredients
Corn starch (EU), rice flour, potato starch, skimmed milk powder , thickener: guar gum, glucose syrup (corn), salt.
Contains milk . May contain traces of: almonds.
Nutritional characteristics
| Average values | per 100 g of mix | for 100 g of egg pasta* |
| Energy | 1,505 kJ 354 kcal |
1.762 kJ 419 kcal |
| Fats of which saturated |
0.5 g < 0.1 g |
12 g 2.8 g |
| Carbohydrates of which sugars |
84 g 3 g |
68 g 2.5 g |
| Fibers | 3.2 g | 2.4 g |
| Proteins | 3 g | 8.4 g |
| Salt | 0.75 g | 0.73 g |
How to use
Preparation for egg pasta
Fibrepan-Pasta 250 g;
eggs 3;
olive oil 25 g.
1. Mix all the ingredients in a mixer for 3 minutes at minimum speed and then 5 minutes at medium speed.
2. Let the dough rest for 15-20 minutes covered with a sheet of cling film before working it. NB: You can change the amount of eggs depending on whether you want a softer or softer dough.
Preparation for bechamel sauce
Fibrepan-Pasta 15-25 g;
milk 500 g;
butter 25 g;
salt 5 g;
nutmeg.
1. Mix Fibrepan-Pasta, milk and butter in a cold saucepan.
2. Cook over low heat until boiling, stirring continuously for 3-4 minutes until the sauce thickens.
3. Salt to taste and season with nutmeg.
4. Let cool and use for crepes, cannelloni or lasagna.
Conservation
Store in a cool, dry place.
Validity with intact packaging: 18 months.
Format
500g pack
