Farabella's gluten-free bucatini, like all bucatini, resemble thick spaghetti, but unlike spaghetti, they have the characteristic of being perforated. This allows for a larger surface area of the pasta in contact with the water and drastically reduces cooking time.
Typical of the Lazio region, especially Rome, they've become a staple throughout central and southern Italy. They're delicious with a simple tomato sauce, but they're also ideal with more substantial sauces.
In fact, they are known for their historical preparations called “all'Amatriciana” or “alla Carbonara”, but also “alla
Gricia” or “alla Pizzaiola”. Excellent “alla Siciliana” but it would be a shame not to taste them in preparations
oven-baked, timbale-style. For a complete taste experience!
Corn flour, rice flour, emulsifier: mono- and diglycerides of fatty acids. May contain soy.
AVERAGE NUTRITIONAL VALUES PER 100g
Energy 1500 kJ/350 kcal
Fat 1.4 g
of which saturated fatty acids 0.2 g
Carbohydrates 78 g
of which Sugars 1.5 g
Fiber 1.8 g
Protein 6.4 g
Salt 0 g
