Gluten Free Lab Maccheroncini

Description:

The Gluten Free Lab Maccheroncini is a short, ridged tube pasta - a small macaroni shape - made fresh and frozen in Perth's dedicated gluten-free factory. The dough is rice bran and tapioca starch with pasteurised eggs and maize flour, which gives it a chewier, fresher bite than dried gluten-free tubes.

Short tubes are the shape you want for chunky sauces and bakes: bolognese, arrabbiata, tuna and tomato, or a gluten-free mac and cheese. The hollow centre traps sauce instead of letting it slide off.

Cook from frozen in plenty of salted boiling water. Being a fresh pasta it cooks quickly, so taste early. Drain and finish in the pan with the sauce for a minute so it takes on flavour.

A 250g pack serves two. Keep refrigerated at or below 4 degrees and use within 3 days of opening.

Key Benefits:

• Short ridged tubes trap chunky and baked sauces
• Fresh egg-pasta texture rather than brittle dried gluten-free pasta
• Made in a dedicated 100% gluten-free factory, no shared wheat line
• Fast cooking straight from the freezer
• 250g pack serves two, Australian made in Perth

Ingredients:

Rice brand (40%), water, tapioca starch, pasteurized eggs (20%), maize flour, thickener (xanthan gum, guar gum), colour (E102), water, sorbic acid.

Allergens: Contain eggs, made in a facility that produce products containing Milk and soy.

Storage: keep refrigerated at or below 4 degrees Celsius; the pasta requires cooking before consumption and should be consumed within 3 days after opening.