Farabella
Cannelloni

Gluten-free pasta.

Ingredients
Corn flour; rice flour; corn starch.

Instructions for use
As a dry pasta dish: use a large pot with plenty of water, no less than 3 liters of water for 250 g of pasta. When boiling rapidly, add about 5 g of coarse salt per liter of water and add the pasta. Stir gently and, after 4 minutes of boiling time, turn off the heat, leaving the product in the cooking water, with the pot covered, for another 2 minutes or until the preferred degree of cooking is reached.
For baking: bring 3 liters of salted water (with 15 g of salt) to a boil, add 250 g of pasta and boil, without stirring, for 4 minutes to reach al dente. Drain it and transfer it to a container of cold water. Take the cannelloni one at a time to fill them as desired and, after spreading sauce on the bottom of a baking dish, place the filled product, avoiding overlapping. Cover everything with sauce, sprinkle with plenty of parmesan and bake for about 20 minutes at 180°C.

Nutritional characteristics

	per 100 g
Calories	350 kcal
Fats    of which saturated	1.4 g 0.2 g
Carbohydrates    of which sugars	78 g 1.5 g
Fibre	1.8 g
Proteins	6.4 g
Salt	0 g

Format
500 g pack.

Code 485