Organic Corn, Oat & Beetroot Fusilli Pasta | Firm & Flavorful

HISTORY AND ORIGIN:

The origin of this fusilli-shaped pasta is linked to southern Italy and regions such as Campania and Calabria. The spiral shape is particularly appreciated for its ability to absorb and retain sauces, giving pasta dishes a consistent texture and uniformity in every bite. This pasta is made from corn, oat, and beetroot flour, a combination that gives it a subtle sweetness, a natural plant flavor, and a firm texture.

Why choose corn, oat, and beetroot flour pasta?

Rich in fiber and antioxidants, it can enrich your daily diet and support balanced nutrition.

PREPARATION

Boil water and add salt. Add buckwheat pasta and reduce the heat. Cook for 8-10 minutes, stirring occasionally. The foam that forms during cooking indicates the naturalness of the product; remove it with a spoon. When done, drain the water and taste to make sure the noodles are cooked and have the desired consistency. Season with your favorite spices or other ingredients.

Recommended use:

The flavor of the pasta is revealed when combined with various aromatic vegetables | Goes well with rich meat sauces | Perfect for discovering new, Italian-inspired flavor combinations, especially when used with extra virgin olive oil

VISKAS IŠ ITALIJOS

NEMOKAMAS PRISTATYMAS

SAUGUS ATSISKAITYMAS

Maistinė vertė (100 g/ml)

Energetinė vertė

1518.0 kJ / 359.0 kcal

Riebalai

3.2 g

Sočiosios riebalų rūgštys

0.5 g

Angliavandeniai

71.1 g

Cukrus

2.2 g

Baltymai

8.4 g

Druska

0.04 g

Organic white corn flour (60%), Organic yellow corn flour (25.5%), Organic oat flour (12.5%), Organic red beet 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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