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HISTORY/ORIGIN:
Cellentani are ridged, corkscrew-shaped tubes of pasta. The Libré Bio version is made in Lombardy by Govi Farm from organic rice (70%) and chickpea (28%) flour with turmeric (2%), which gives a bright golden colour.
WHY IS IT WORTH IT?
- Gluten-free, specifically formulated for people with coeliac disease.
- A source of protein and fibre.
- Organic and 100% vegan.
PREPARATION:
Bring water to the boil and add salt. Add the pasta and cook for 7–8 minutes, stirring occasionally. Foam that forms during cooking is natural for legume flours – you can skim it off with a spoon. Drain and toss with your favourite sauce. Great with vegetables, coconut milk or tomato sauces.
€2,79 EUR
VISKAS IŠ ITALIJOS
NEMOKAMAS PRISTATYMAS
SAUGUS ATSISKAITYMAS
Energetinė Vertė
Maistinė vertė (100 g/ml)
Energetinė vertė
1506.0 kJ / 355.0 kcal
Riebalai
2.7 g
Sočiosios riebalų rūgštys
0.5 g
Angliavandeniai
69.0 g
Cukrus
2.0 g
Baltymai
11.0 g
Druska
0.01 g
Sudedamosios dalys
Organic rice flour (70%), organic chickpea flour (28%), organic turmeric powder (2%)
Produktai rinkinyje:
Jums taip pat gali patikti
Govi Farm
Govi Farm is an Italian pasta manufacturer based in Pegognaga, Lombardy, Northern Italy. Their approach is unique: they aim to preserve the Italian pasta tradition while adapting to the pace of modern life and more diverse dietary needs. Therefore, the main ingredient in their pasta is legume flour (e.g., from lentils or chickpeas). This solution is well known in Italian gastronomy: legume flour is rich in protein and allows for a firm texture and the production of gluten-free pasta in various shapes.
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