Farabella Noodles Pasta with buckwheat, gluten-free. Ingredients Buckwheat flour (45%); corn flour; corn starch. How to use Use a large pot with plenty of water: not less than 4 liters of water per250 g of pasta. Boiling alive add about 5 g of salt per liter diacqua and drop the dough. Stir gently and, after the boiling time of 4 minutes, turn off the heat, leaving the product in the cooking, to pentolacoperta, for 5 minutes or until you have reached the rank of cotturapreferito. Nutritional characteristics Calories: 340 kcal Fat: 1.8 g of which saturates: 0.2 g Carbohydrates: 71 g of which sugars: 1.7 g Fiber: 7.6 g Protein: 8 g Salt: 0 g Format Package of 250 g. Cod. 481
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