Fettuccine Tagliatelle GLUTEN FREE 0% sugars (50gr)

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Welcome to our selection of 0% sugar gluten-free fettuccine tagliatelle.
Handcrafted with selected ingredients to ensure maximum taste and maximum digestibility.

Our gluten-free fettuccine are perfect for those who follow a gluten-free diet or simply want to enjoy a light and healthy pasta, without giving up the authentic taste of Italian pasta. In fact, our pasta is made with high quality flours, obtained from gluten-free cereals grown with traditional methods and free from GMOs.

0% SUGAR

Furthermore, our gluten-free noodles are low in sugar, as they contain no added sugar. We are convinced that a healthy diet must include a reduction in refined sugars, which is why we have chosen to use only natural and high quality ingredients.

Buy our 0% sugar gluten-free fettuccine now and discover the authentic taste of Italian pasta, without giving up on health!

COOKING TIME: 10 min

INGREDIENTS
Vegetable fiber: (wheat fiber (gluten free), bamboo fiber, inulin, psyllium), protein blend: [pea protein isolate, egg white powder], egg, cornmeal, rice flour, thickener: locust bean flour.
Allergens: Eggs and derivatives
May contain soy and derivatives, milk and derivatives (including lactose), tree nuts (hazelnuts, cashew nuts, pecans, Brazil nuts, almonds, pistachios, macadamia or Queensland nuts), peanuts, sesame seeds .

AVERAGE VALUES	100g
Power	301 calories
Fats of which saturated fatty acids	3.40 g 1.11g
Carbohydrates of which sugars	20.60g 0.11g
fibers	33.80 g
Protein	30.20g
salt	0.01g

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RECIPE

SoKeto Gluten-Free Noodles with Sun-Dried Tomato Pesto Sauce and Spinach:
Ingredients:

• 250g of gluten-free tagliatelle
• 100g of dried tomatoes in oil
• 2 handfuls of fresh spinach
• 2 cloves of garlic
• 30g of pine nuts
• 30g grated Parmesan (make sure it's gluten-free if needed)
• 3-4 tablespoons of extra virgin olive oil
• Salt and Pepper To Taste

Instructions:

1. Bring a pot of lightly salted water to a boil and cook the gluten-free noodles according to the package instructions. Drain them al dente and set them aside.
2. Meanwhile, drain the dried tomatoes from the oil and finely chop them together with the garlic cloves.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped dried tomatoes and garlic and cook for 2-3 minutes until fragrant.
4. Add the fresh spinach to the pan and cook until wilted and reduced in volume.
5. Add the pine nuts to the pan and lightly toast them for one minute, stirring constantly.
6. Add the drained noodles to the pan and stir well to distribute the sauce evenly. Season with salt and pepper according to your taste.
7. Serve the gluten-free tagliatelle with a pesto sauce of sun-dried tomatoes and spinach. Sprinkle grated Parmesan on top and garnish with a few additional sun-dried tomatoes in oil, if desired.

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