Farabella Gluten Free Pasta Conchiglioni 250 g

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. 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 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 for 5 minutes to reach half cooked. Drain it and transfer it to a container of cold water. Take the conchiglioni again one at a time to fill them as you wish and, after having sprinkled the bottom of a baking tray with seasoning, lay down the stuffed product avoiding overlapping. 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
Calories	350 kcal
Fat of which saturated	1.4 g 0.2 g
Carbohydrates of which sugars	78 g 1.5 g
Fibers	1.8 g
Proteins	6.4 g
salt	0 g

Format
Pack of 250 g.

Cod. 461