Farabella

cannelloni

Gluten free pasta.

Ingrediants
Corn flour; rice flour; cornstarch.

How to use
As a dry pasta: use a large pot with plenty of water, not less than 3 liters of water for 250 g of pasta. At a high boil, add about 5 g of coarse salt per liter of water and reduce the pasta. Stir gently and, after the boiling time of 4 minutes, turn off the flame, leaving the product in the cooking water, with the pot covered, for another 2 minutes or until the preferred cooking level is reached.
In the oven: bring to the boil 3 liters of salted water (with 15 g of salt), add 250 g of pasta and boil, without stirring it for 4 minutes to reach full cooking. Drain it and transfer it to a container of cold water. Take the cannelloni one at a time to fill them as you wish and, after having sprinkled the bottom of a baking tray with seasoning, place the stuffed product without overlapping it. Cover everything with the sauce, sprinkle with plenty of Parmesan cheese and bake for about 20 minutes at 180 ° C.

Nutritional characteristics

Nutritional Sheet for 100 g of product:

Calories: 350 kcal

Fat: 1.4 g

of which saturates: 0.2 g

Carbohydrates: 78 g

of which sugars: 1.5 g

Fiber: 1.8 g

Protein: 6.4 g

Salt: 0 g

500 g pack.

Code 485