Gluten-free Quadrucci are a delicious, palate-pleasing pasta shape that is eaten with a spoon. They are mainly used in recipes with broth (soups and stews), but they are also excellent to enjoy in a cold salad - the children are always delighted!
- GMO free
- No eggs
- Lactose free
The best gluten-free raw materials meet the excellence of the pasta-making tradition of Fara San Martino (Italy), a town located on the eastern side of the Maiella National Park and known throughout the world as the capital of quality pasta. In this magical place, thanks to the resources offered by unpolluted and vast nature, Farabella gluten-free products of unique quality and pure spring water are produced.
The Farabella brand is produced in a facility, divided into dedicated production areas for gnocchi, pasta, bread and flours, suitable for consumers affected by celiac disease.
How to use Gluten-free Quadrucci:
Bring 2 liters of salted water (for 100 g of pasta) to a boil. Add the squares to the boiling water and cook for 6 minutes, stirring occasionally. Drain and add to salads or use as a garnish.
Nutritional value per 100 g:
Energy value - 1500 kJ / 350 kcal;
Fat 1.4 g,
of which saturated 0.2 g;
Carbohydrates 78 g,
of which sugars 1.5 g;
Fiber 1.8 g;
Proteins 6.4 g;
Salt 0 g.
Ingredients:
Corn flour, rice flour.
May contain traces of soy.
250 g
