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This typically southern type of pasta derives from an instrument called "spindle" used as a knitting needle. By twisting a string of dough around a spindle, the typical shape is obtained.
Red lentils have few unsaturated fats ("good fats"), many proteins and bring numerous benefits to our body: they contain excellent quantities of vegetable proteins, carbohydrates, fibers, B vitamins and mineral salts. Compared to other legumes, they are easier to digest and help keep the glycemic index under control, therefore suitable for those suffering from diabetes.
Preparation
The right ratio between water and pasta for optimal cooking is 1 liter of water per 100 gr of product. Pour the pasta into the boiling water and cook for 6-7 minutes. Drain, season to taste and serve.
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Ingrediants Organic red lentil flour 51% and organic white corn flour 49% Nutritional information (average values per 100g of product) Energy value kcal 361 Fat 3.40g of which 0.20 of saturated fat Carbohydrates 64.75g of which 1.32g of sugars Fiber 3.56g Proteins 16.07g Salt - of 0.01g Packaging Product packaged in packs of 500 gr; Secondary packaging not in direct contact with the product; Accessory materials not in direct contact with the product; Metric compliance of pre-packaging according to Law 690/1978. |
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| EAN 8055713920000 |
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6.84 kg
It may contain traces of soy
Store in a cool and dry place, away from heat sources.
Excellent with Genoese pesto but delicious with tuna or with a sausage-based dressing.