Corn and rice Pasta

Ditalini

A small shape, great for soups

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An original shape, for a custom-made pasta

The name derives from the thimble used in needlecraft. The Ditali originated in the region of Campania, but they are loved throughout Italy because of their versatility. They are perfect for matching with rich soups and broths and for exalting vegetables and legumes.

Nutrition Facts Average values on 100 g

energy

KJ/kcal
1482/349

fat

1,3 g

of which: saturates

0,3 g

protein

6,9 g

carbohydrate

77,5 g

of which: sugars

0,3 g

fibre

1,8 g

salt

0,01 g

NET WEIGHT:

500 g / 17,5 oz.

INGREDIENTS

Corn flour, rice flour, emulsifier  E471.

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