Gluten free corn egg tagliolini - Tissi - Centro Dolce Friuli Srl

An Italian exclusive: the only gluten-free egg pasta, made from corn flour. Try the various gluten-free long pasta formats: pappardelle, tagliolini, fettuccine, tagliatelle and spinach tagliatelle. Just a few minutes of cooking are enough to prepare a unique and light dish, capable of satisfying sight, taste and smell. COOKING: 4/5 minutes in boiling water.

Ingredients: Corn flour, rice flour, eggs 25%

Country of wheat cultivation: ITALY

Wheat milling country: ITALY

Type: 250g

Cuts: Pappardelle, Tagliatelle, Fettuccine, Tagliolini

ORGANOLEPTIC CHARACTERISTICS:
Color: Intense yellow
Pre-cooking smell: Pleasant sweetish corn smell
Tagliolini cooking time: 4-5 minutes
Mechanical resistance during cooking: the product remains intact even when pressing individual spaghetti with a fork. Minimal starch deposit in the cooking water
Taste and perception: Pleasant, crunchy inside the spaghetti and soft on the surface

AVERAGE NUTRITIONAL VALUES PER 100g
Energy 371 Kcal \ 1570 Kj
Fat 4.7 g
of which saturated 1.3 g
Carbohydrates 72 g
of which sugars 0.5 g
Dietary fiber 2.3 g
Protein (N x 6.25) 9 g
Salt 0.05 g

ALLERGENS: Eggs and egg products

TREATMENT METHODS
Pasta produced from a mixture of flour and eggs, drawn, peeled and placed on frames.
The drying process is carried out between 35 and 45°C for a period of 36-48 hours.
Packaging is carried out in cardboard trays, labeled with the TISSI brand.

STORAGE CONDITIONS: Product to be stored in a cool, dry place, away from heat sources and sunlight.

COOKING INSTRUCTIONS: place the product in salted water at 100°C, taking care to handle the pasta only after it has softened. Respect the cooking time indicated on the package. If desired, finish cooking in a pan with a generously liquid sauce.

Produced and packaged for Centro Dolce Friuli Srl, Via Europa, 7 33030 Carpacco di Dignano in the factory in via Risorgimento,24 33090 Sequals (Pn)