Scheda descrittiva

Barilla
SENZA GLUTINE

DITALINI RIGATI

To cook this Barilla gluten-free Ditalini Rigati pasta, use about 1 liter of water and 7 grams of salt for every 100 grams of pasta. Boil it for 9 minutes. It’s great for soups, minestrones, and dry seasonings. Store it at room temperature, and the expiration date from production in the original package is 24 months. The net weight is 400 g.