Ingredients:
rice flour (56%), brown rice flour (14%), millet flour (13%), tapioca starch, potato flakes, stabilizers (xanthan gum), popato fiber, chicory inulin, antioxidant (E306).
Size: 200 g
gluten free
egg free
| Nutritional facts in 100 g product | |
|---|---|
| Energy | 1473 kJ/348 kcal |
| Fat | 1,3 g |
| of which saturates | 0,3 g |
| Carbohydrate | 74,3 g |
| of which sugars | 0,3 g |
| Fiber | 4,7 g |
| Protein | 7,3 g |
| Salt | 0,08 g |
Recipe suggestion
4 servings
Add chili and basil to taste
Cook the meat, half of the garlic and the halved onion in 1.5 liters of salted water. Cut the soft meat into larger pieces and sieve the broth. Fry the chopped carrots and celery sticks in a little oil, then add the crushed garlic, bay leaf, thyme, diced tomatoes and pour over one and a half liters of broth, salt and pepper.
Add the meat and pasta and cook until the pasta is soft. Serve it with sprinkled chili, basil and parmesan.
Recipe suggestion
4 servings
Cut the eggplant into small cubes. Heat 1 tablespoon of oil in a pan and fry the eggplant cubes until golden brown, stirred often. While frying, season with salt and fresh ground pepper.
Boil the pasta in hot, salty water, sieve and mix it with 1 tablespoon of olive oil. Cramble the tofu on the pasta, sprinkle it with the eggplant and serve the dish with sour cream.
More recipesKitti loves experimenting in the kitchen. “I find it amazing how pasta can be used in so many ways.
Besides cooking, aerial silk is another one of her passions. The smell and taste of her grandmother’s pancakes are one of her favorite childhood memories.
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