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INGREDIENTI
Organic lentil flour, water.
Product without preservatives
PREPARATION
5’—7′
For a 65g serving
Bring to a boil 1,5l of water (with 8g of coarse salt if you like), add pasta and cook for 5/7 minutes over a moderate heat, avoiding stirring during the first few minutes. Drain the pasta and season it as you prefer.
When cooking legumes, the formation of foam is natural, it can be removed.
| VALORI NUTRIZIONALI MEDI AVERAGE NUTRITIONAL VALUE | 100g | Per porzione/ per portion *65g |
|---|---|---|
| ENERGIA / Energy | 1375 kj 325 kcal | 893 kj 211 kcal |
| GRASSI / Fat di cui acidi grassi saturi / of which saturates | 0,3 g 0,2 g | 0,19 g 0,13 g |
| CARBOIDRATI / Carbohydrate di cui zuccheri / of which sugars | 48 g 1,2 g | 31,2 g 0,78 g |
| PROTEINE / Protein | 25,8 g | 16,77 g |
| FIBRE / Fiber | 13,6 g | 8,84 g |
| SALE / Salt | 0,05 g | 0,03 g |
Monte Monaco
lentils
The lentil flour pasta is light, digestible, satiating and nutritious. Excellent with vegetable toppings, with game or pork sauces, poultry, mushrooms and cacio e pepe sauce.
Lentils have been known since antiquity and in the Mediterranean diet they occupy a place of honor because they are appreciated by those who prefer a healthy diet without giving up the taste. They have a high content of protein, fiber, folate, potassium, phosphorus, calcium, iron, zinc, B vitamins.
The Monte Monaco bio pasta is made from 100% legume flour, pure water is used for the dough and fresh mountain air for drying. The legumes come from italian organic crops from the nearby area. The legume flour is ground raw on stone. The pasta is bronze drawn at low pressure and slowly dried at low temperature to preserve all the characteristics of the legumes. This natural method of processing allows to obtain a pasta of excellent flavor and fragrance, rough and porous, ideal to retain various toppings and condiments.
