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INGREDIENTI
Organic broad bean 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 | 1412 kj 334 kcal | 917 kj 217 kcal |
| GRASSI / Fat di cui acidi grassi saturi / of which saturates | 0,5 g 0,3 g | 0,32 g 0,19 g |
| CARBOIDRATI / Carbohydrate di cui zuccheri / of which sugars | 54,3 g 2,6 g | 35,29 g 0,69 g |
| PROTEINE / Protein | 24,7 g | 16,5 g |
| FIBRE / Fiber | 6,3 g | 4,09 g |
| SALE / Salt | 0,05 g | 0,03 g |
Monte Monaco
fava beans
Fava bean flour pasta is tasty, light, digestible, satiating and nutritious. Great with pepper toppings and vegetables in general, artichokes and pecorino cheese, cream cheese, ragout sauce and flavorful types of meat such as bacon and guanciale.
The broad bean, also known as fava bean, is the typical nourishment of the peasant populations of Central Italy; it is rich in fiber, protein, carbohydrates, vitamins C and B, calcium, magnesium, phosphorus, potassium, folate and in particular plant-based iron. Almost fat-free, it is highly recommended for low-calorie diets.
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.
