Pasta (from wholemeal bread) Spaghetti BIO 500 g - RUSTICELLA DABRUZZO

INGREDIENTS

Emmer wheat (Triticum dicoccum) whole grain*, water (* from certified organic farming).

DESCRIPTION
A flatfish is considered to be the oldest variety of cultivated wheat. This spaghetti variant goes perfectly with "all la Arrabbiata" or "Pomodoro e Basilico". Rustichella pasta is made in a traditional artisan way, ie slowly at Dried at 45-50 degrees Celsius, keeping their nutritional and flavor values ​​but not overcooking, has a lower glycemic index. It is pressed through bronze moulds, giving it a rough surface and preventing the sauce from running to the bottom of the plate but remaining on its surface.

NUTRITIONAL VALUE PER 100 g
Calorific value: 1439 kJ / 339 kcal;
Fat: 2.65g,
of which saturated fatty acids: 0.5 g;
carbohydrates: 64.3 g,
of which sugar: 2.5 g;
Fiber: 6.8g;
Protein: 14.5g;
Salt: 0.018g

PREPARATION
Boil 1 liter of lightly salted water for every 100 g of pasta. Simmer for 8-10 minutes, stirring occasionally. After cooking, drain and top up with cold water.
RECOMMENDED STORAGE CONDITIONS
Store in a dry and cool place, away from direct sunlight and heat.
Manufacturer - Name and address: RUSTICELLA D'ABRUZZO SPA, P. ZZA VESTINI 20, 65019 PIANELLA