Farabella
Pizzoccheri

Wheat pasta, gluten-free.

Ingredients
Buckwheat flour (45%); corn flour; corn starch.

Mode of use
Use a large pot with plenty of water: no less than 2 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 4 minutes or until you have reached the preferred cooking degree.

Nutritional characteristics

	for 100 g
Calories	340 kcal
Fats of which saturated	1.8 g 0.2 g
Carbohydrate of which sugar	71 g 1,7 g
Fibre	7.6 g
Protein	8 g
Rooms	0

Format
Pack of 250 g.

Cod. 440 / 440250