Maidea - Gluten free Sedani pasta from wholegrain rice flour, 500g

Sedani in Italian is the plural of celery and if you take a close look at this short tubular pasta you can definitely see the similarity. Orignally invented in Naples as a smooth version, sedani rigati were initially called ‘elephant teeth’. The addition of thin grooves, similar to the rib that runs along the surface of celery stalks, apparently inspired people to start referring to this pasta as ‘sedani’. It can be served with heavier sauces such as meat and mushroom sauce, or sausage but is also excellent in baked pasta dishes or with a simple tomato and basil sauce. One of the most popular uses for sedani rigati is in pasta salads.

Details

2 100 Ft

Unit price: 4 200 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

Wholegrain rice

Cooking time (min.)

Egg content

Without egg

Ingredients

wholegrain rice flour, water

Nutrition facts

Nutritional values for 100g of product
Energy	1499 kJ/354 kcal
Total Fat	3,3g
Saturated Fat	0,6g
Total Carbohydrate	75,2g
Sugar	0,5g
Fiber	4,6g
Protein	8,2g
Salt	0,03g

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

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