(3 single-portion packs of 50g)
Welcome to our selection of
0% sugar gluten-free fettuccine tagliatelle.
Handcrafted with selected ingredients to guarantee maximum taste and maximum digestibility.
Our gluten-free fettuccine is perfect
for those who follow a gluten-free diet or simply want to enjoy a light and healthy pasta, without giving up the authentic taste of Italian pasta. In fact, our pasta is made with high quality flours, obtained from gluten-free cereals grown using traditional methods and
free of GMOs. 0% SUGAR
Additionally, our gluten-free fettuccine is low in sugar, as it contains no added sugar. We are convinced that a healthy diet should include a reduction in refined sugars, which is why we have chosen to use only natural, high-quality ingredients.
Buy our 0% sugar gluten-free fettuccine now and discover the authentic taste of Italian pasta, without sacrificing health!
INGREDIENTS
Vegetable fibers: (wheat fiber (deglutinated), bamboo fiber, inulin, psyllium), protein blend: [pea protein isolate, egg white powder], eggs, corn flour, rice flour, thickener: carob seed flour.
Allergens: Eggs and derivatives
May contain soya and derivatives, milk and derivatives (including lactose), tree nuts (hazelnuts, cashew nuts, pecans, Brazil nuts, almonds, pistachios, macadamia nuts or Queensland nuts), peanuts, sesame seeds .
| AVERAGE VALUES | 100 g |
| Power | 301 Kcal |
Fats
of which saturated fatty acids | 3.40 g
1.11g |
Carbohydrates
of which sugars | 20.60 g
0.11g |
| Fibers | 33.80 g |
| Proteins | 30.20 g |
| salt | 0.01g |
RECIPE SoKeto gluten-free tagliatelle with sun-dried tomato and spinach pesto sauce:
Ingredients:
- 250g of gluten-free tagliatelle
- 100g of dried tomatoes in oil
- 2 handfuls of fresh spinach
- 2 cloves of garlic
- 30g of pine nuts
- 30g grated parmesan (make sure it's gluten-free if necessary)
- 3-4 tablespoons of extra virgin olive oil
- Salt and Pepper To Taste
Instructions:
- Bring a pan of lightly salted water to the boil and cook the gluten-free tagliatelle according to the instructions on the package. Drain them al dente and set them aside.
- In the meantime, drain the dried tomatoes from the oil and chop them finely together with the garlic cloves.
- In a large skillet, heat the olive oil over medium heat. Add the chopped dried tomatoes and garlic and cook for 2-3 minutes until fragrant.
- Add the fresh spinach to the pan and cook until wilted and reduced in volume.
- Add the pine nuts to the pan and lightly toast for a minute, stirring constantly.
- Add the drained noodles to the pan and mix well to evenly distribute the sauce. Add salt and pepper to your taste.
- Serve the gluten-free tagliatelle with sun-dried tomato and spinach pesto sauce. Sprinkle grated parmesan on top and garnish with a few additional pickled sun-dried tomatoes, if desired.
