Maidea - Gluten free Fusilli pasta from rice and maize flour, 500g

It was two Italian-Americans who developed the first machine for the industrial production of fusilli in 1924. The introduction of industrial processing techniques subsequently enabled pasta makers to make the typical spiral fusilli we know today, and make them in large quantities, as traditional fusilli was originally strictly handmade. The spiral, corkscrew shape was obtained by wrapping a strand of pasta dough around a long needle or thin rod, known as a ‘ferro’, using a particular method which was reminiscent of spinning. In fact, the name ‘fusilli’ comes from ‘fuso’ which means spindle. Handmade fusilli look quite different to the machine made versions and the method of making them and their shapes differ somewhat from region to region.

Details

1 800 Ft

Unit price: 3 600 Ft/kg

Details

Maidea artisan gluten free pasta is bronze drawn and dried slowly at low temperatures for an exceptional cooked texture and flavour. A good source of dietary fibre, gluten and soy free as well as free from additives and emulsifiers. Maidea was founded in 2013 by a team of young Italian food enthusiasts with the aim of creating a gluten free pasta to the highest quality standards whilst respecting the ancient Italian pasta heritage. Maidea's gluten free pasta is made in a 100% dedicated gluten free facility and is specifically formulated for those with coeliac disease. Made from corn and rice and from whole rice, it performs just as well as wheat pasta and tastes amazing! Bring part of Italy into your kitchen with this premium gluten free pasta. Suitable for vegetarians and vegans.

Info

Package

500g

Country of origin

Italy

Group size

Short

Flour

Rice and maize

Cooking time (min.)

Egg content

Without egg

Ingredients

rice flour, maize flour, water

Nutrition facts

Nutritional values for 100g of product
Energy	1414 kJ/340 kcal
Total Fat	2,1g
Saturated Fat	0,4g
Total Carbohydrate	70,3g
Sugar	1,5g
Fiber	5,3g
Protein	7,2g
Salt	0,01g

Tips for pasta cooking

100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

heat up the water in a tall pot, especially if you cook long pasta, then add salt
put the pasta in the boiling water, lower the heat when it starts to boil again
cook until the recommended time, then taste it to see if it is the texture what you wish for
drain it, do not rinse, just mix with any sauce and serve
for pasta salads cool it down under cold water

Opinions

Be the first to review this product!

Review