Gluten-Free Pasta - Spaghetti - Great taste and quick preparation for gluten-free and vegan diets

Gluten-Free Pasta - Spaghetti is an excellent choice for anyone looking for classic gluten-free spaghetti. They are made from only two simple ingredients: corn flour (60%) and rice flour (40%). Thanks to this 100% pure composition (so-called clean label), they contain no gluten, lactose, GMOs, or any unnecessary additives, making them a perfect fit for a gluten-free or vegan diet. In 100 g, you will find 350 kcal, 7 g of protein, 76 g of carbohydrates (of which 1 g is sugar), and only 1.6 g of fat.

The popular long spaghetti shape is versatile and suitable for many classic recipes. They absorb sauce wonderfully and are ideal for all traditional Italian dishes. Prepare spaghetti carbonara, aglio e olio, spaghetti bolognese, or simply serve them with tomato or cream sauce. Thanks to their quick preparation, you can create a complete and nutritionally balanced meal in no time.

Preparation is easy. Cook the spaghetti in salted boiling water (approximately 1 litre of water per 100 g of pasta) for about 3 to 6 minutes. After cooking, drain it and rinse with cold water if desired. The cooked spaghetti can simply be drizzled with sauce or oil, or served with your favourite protein source, such as meat or tofu. Gluten-free spaghetti will be appreciated by anyone following a gluten-free diet or simply wishing to diversify their meals with a simple and quick alternative to classic pasta. Try this delicious side dish yourself.

Gluten-Free Pasta - Spaghetti and its benefits

• gluten-free pasta made from two ingredients
• composed solely of corn flour (60%) and rice flour (40%)
• only 1.6 g of fat per 100 g
• 100% vegan
• contains no lactose or GMOs
• quick preparation in 3–6 minutes
• classic spaghetti shape suitable for all sauces
• ideal for carbonara, aglio e olio, and spaghetti bolognese
• suitable for a gluten-free diet

Nutrition facts

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