My Gluten-Free Life has selected for you a subtle blend of Andean cereals and vegetables for a tasty and colorful result on your plate.
Directions for use:
In a large volume of boiling salted water, cook for about 12 minutes (11 minutes for al dente cooking). Serve hot with a drizzle of olive oil, a knob of butter or a sauce of your choice.
Our advice: cooking gluten-free pasta is delicate, stir your pasta little.
Ingredients :
Semi-wholemeal rice flours*, quinoa* and amaranth*, spinach*, beetroot*, turmeric*
*from organic farming