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.
- 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