Gluten free pasta

Maestro Walter Zanoni Maestro Walter Zanoni
far pasta

Neutral dough suitable for long cut pasta and stuffed pasta, fresh cylindrical pasta

Ingredients:

Ingredients:

Machine drawn dough

Ingredients:

  • 1 Kg Dallagiovanna gluten free mixture for dough
  • 400 g whole eggs
  • 100 g water
  • 13g salt

Hand drawn dough

Ingredients:

  • 1 Kg Dallagiovanna gluten free mixture for dough
  • 400 g whole eggs
  • 200 g water
  • 13g salt

Kneading time: 12 / 15 minutes

Features: no standing time, no graying, long conservation time, suitable for pasteurization and slow drying.

 

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