Farabella
Cannelloni

Gluten-free pasta.

Ingredients
Corn meal; rice flour; corn starch.

Mode of use
As dry pasta: use a large pot with plenty of water, no less than 3 liters of water for 250 g of pasta. At a living boil add about 5 g of big salt per liter of water and lower the dough. Mix gently and, spent the boiling time of 4 minutes, turn off the flame leaving the product in the cooking water, to a covered pan, for another 2 minutes or until you have reached the preferred cooking degree.
In the oven: bring to the boil 3 liters of salt water (with 15 g of salt), drop 250 g of pasta and boil, without mixing it for 4 minutes to reach the half cooking. Drain and transfer it to a cold water container. Take the cannelloni one at a time to make them at will and, after sprinkling of seasoning the bottom of a baking tray, lay the stuffed product avoiding overlapping it. Cover all with sauce, sprinkle with abundant parmesan and bake for about 20 minutes to 180°C.

Nutritional characteristics

	for 100 g
Calories	350 kcal
Fats of which saturated	1,4 g 0.2 g
Carbohydrate of which sugar	78 g 1.5 g
Fibre	1.8 g
Protein	6.4 g
Rooms	0

Format
Pack of 500 g.

Cod. 485