Farabella
Conchiglioni

Gluten-free pasta.

Ingredients
Corn flour; rice flour; corn starch.

Instructions for use
As a pasta dish: use a large pot with plenty of water, no less than 4 liters of water for 250 g of pasta. When the water is boiling vigorously, add about 5 g of coarse salt per liter of water and add the pasta. Stir gently and, after 5 minutes of boiling, 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 doneness is reached.
Baked: bring 3 liters of salted water (with 15 g of salt) to a boil, add 250 g of pasta and boil, without stirring, for 5 minutes to achieve al dente cooking. Drain and transfer to a container of cold water. Take the conchiglioni one by one to stuff them as desired and, after coating the bottom of a baking dish with sauce, arrange the stuffed 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
250 g pack.

Code. 461