Gramigna Egg-Based Gluten Free Pasta

La Gramigna is an egg-based typical pasta shape reminds of a small bucatini, in a gluten-free version. It is a first course in the menus of all the old taverns of Emilia Romagna, a classical tradition. Thanks to its characteristics, it is the protagonist of traditional regional recipes with Bolognese meat sauce.

 

Ingredients:

  • Flour mix (corn flour, corn starch, rice flour, potato starch, pea flour, vegetable fibres, natural flavors)
  • 24% eggs
  • Sunflower oil  

May contain traces of soy.

Cooking time: 3-4 Minutes

Nutrition Information

  Per 100g Per 100g(RI)**
Energy  1378KJ 16.4%
Energy 327Kcal 16.3%
Fat

of which saturated fatty acids

6.2g

1.7g

8.8%

8.3%

 

 

 

 

Carbohydrates

of which sugars

 57.4g

0.2g

22.1%

0.2%

 

 

 

 

Fibres 3.1g
Protein 8.8g 17.6%
Sodium 0.2g 2.7%

 

 

* 125e = example of a portion. The package contains 2 servings.

** RI = reference intake of an average adult (8400 K.1 / 2000 Kcal)

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