Ingredients: Chickpea flour, wholemeal rice, yellow maize, white maize, rice, maize fibre, potato starch, Mono and Diglycerides of Fatty Acids of Vegetable Origin.
Cooking time 13 minutes.
Cosimo Rummo has created a gluten-free pasta by selecting brown rice and raw yellow and white corn, all strictly non-GMO, and combining them with an ancient, natural element, namely steam. This process produces a dough which, when bronze-drawn, gives the pasta a roughness that holds the sauce perfectly. The chickpeas pasta and brown rice is a source of vegetable protein and low in saturated fats and, thanks also to the fibres of brown rice, is a complete and balanced food.
87 Fore St., Kingsbridge, Devon. TQ7 1AB
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