6-egg, low-carb, gluten-free pasta
46 % – reduced carbohydrate content
rich in fibre
Source of protein
gluten-free
Soya-free
Composition: Tapioca starch, bamboo fibre, whole liquid eggs, sesame seed flour, psyllium husk flour, drinking water, coconut flour, sweet potato flour.
May contain traces of celery, mustard seeds, nuts and sulphites
Average nutritional value
| per 100 g of dry pasta | in 100 g boiled pasta* |
|---|---|
| Energy | 1359 kJ / 326 kcal |
| Fats | 6,4 g |
| of which saturated fatty acids | 2.3 g |
| Carbohydrates | 39g |
| from that sugars | 1.2 g |
| Fibre | 34g |
| Protein | 11 g |
| Salt | 0.20 g |
Salt is contained exclusively due to naturally occurring sodium.
Contains naturally occurring sugars.
Instructions for preparation: Add the pasta to approximately ten times the amount of boiling, salted water and cook for 8–10 minutes without a lid (cooking time may vary depending on heat intensity, amount of pasta, and pot size). Stir several times during cooking and use a slotted spoon to remove any foam that forms. After cooking, drain the pasta and rinse thoroughly with cold water.
Recommendation: Cook in a larger quantity of water than regular pasta. Do not handle more than 1 pack (200 g) at a time, as the foam that forms during cooking can easily boil over. The nutritional values stated do not include the salt used to season the product during preparation.
Storage: store in a cool, dry place.
Weight: 200g
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