Le Asolane Bio Penne Rigate
To cook Le Asolane Bio Penne Rigate, bring 1 liter of water to a boil and add 10 g of salt. Pour in 100 g of the pasta and stir. Let it cook for 10 – 11 minutes, then drain, leaving a little water. Season as you like. This pasta is specifically for celiacs, made from national organic maize flour, gluten-free. It comes in a 250 g package.
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