Farabella

Conchiglioni

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 4 liters of water for 250 g of pasta. When boiling, add about 5 g of coarse salt per liter of water and reduce the pasta. Stir gently and, after the boiling time of 5 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 5 minutes to reach full cooking. Drain it and transfer it to a container of cold water. Take up the squash one at a time to stuff them as you like 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 per 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

Format
Pack of 250 g.

Cod. 461