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Le Veneziane Penne Rigate is traditional penne pasta and is excellent with just a simple tomato and basil sauce.
Delicious, authentic Italian cooking that happens to be gluten free.
|of which sugars||0.52g|
|of which saturates||0.14g|
Per 100g pasta use 1lt water, 10g salt. Salt the boiling water. Add Le Veneziane. Stir. Observe the cooking time indicated in the package. Drain.
Corn flour, emulsifier: mono and diglycerides of fatty acids of vegetable origin.
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