The most versatile short pasta shape in Italian cuisine, equally popular with young and old, in the exclusive De Cecco Gluten-Free recipe: a carefully selected blend of brown rice, whole grain corn, sorghum, and teff, all naturally gluten-free grains and a source of fiber. You can experiment with a variety of recipes from the Mediterranean tradition, such as a simple sauce with tomato and fresh basil or the classic Sugo all'arrabbiata, all the way to more elaborate recipes with imaginative combinations, always characterized by their unmistakable al dente texture.
Brown rice flour 36%, corn flour 34.5%, sorghum flour 22%, teff flour 7%, emulsifiers mono- and diglycerides of fatty acids of vegetable origin.
Nutritional values per 100g
Energy; 1519 kJ/ 359 kcal
Fat 3.1 g
of which saturated fatty acids 0.8 g
Carbohydrates 73 g
of which sugars 3.4 g
Protein 8.1 g
Fiber 3.2 g
Salt 0 g
