Kitti’s rice-millet large square

Easy to cook

Natural taste

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

Chicken soup with parmesan

4 servings

25 dkg big square pasta
2 chicken breasts
1 whole garlic
1 onion
3 tomatoes
2 carrots
3 celery sticks
3 bay leaves
1 tablespoon thyme
5 dkg parmesan

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.

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Recipe suggestion

Vegan pasta with cottage cheese and faking ‘bacon’

4 servings

40 dkg big square pasta
30 dkg soft tofu
half an eggplant
3 dl vegan sour cream
Salt
Pepper
2 tablespoons olive oil

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.

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Meet Kitti, our co-creator for chickpea pasta.

This pasta is so good :) xxx Kitti

Kitti 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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