SKU
06685
| Units | 1x3kg |
|---|
Surgital Frozen Vegan Red Girasoli Filled Pasta
In stock
£29.94
£29.94
Contains
May Contain
SKU
06685
| Units | 1x3kg |
|---|
Surgital Frozen Vegan Red Girasoli Filled Pasta
£29.94
£29.94
In stock
Contains
May Contain
Deep frozen, fresh red girasoli pasta pockets filled with chickpeas and vegetables, as part of Surgital's Laboratorio Tortellini range. All Laboratorio Tortellini's expertly deep-frozen pastas are made using durum wheat semolina to ensure the pasta keeps its firmness when cooked. Suitable for vegetarians and vegans. Each pack is 3kg.
FILLING: chickpeas 46% (chickpeas 80%, water), onion 25%, CELERY 20%, bread crumbs (soft WHEAT flour "0", water, salt, brewer's yeast), balsamic vinegar, sunflower oil, salt, chili pepper, turmeric.
PASTA: durum WHEAT semolina, water, concentrated beet juice powder 1,5% (concentrated beet juice, maltodextrin and citric acid), dehydrated tomato 1%.
Contains
Celery
Cereals containing gluten
May Contain
Soybeans
Mustard
Eggs
ALWAYS READ THE LABEL:
Ingredients (Inc Allergens) can and do change.Here at Thomas Ridley we are continually updating our product database, and make every effort to ensure accurate Allergen data for each product line. If you are concerned about allergens we would always recommend you check the product label before use.
Amount Per 100g Serving
Energy
711Kj/169kCal
Fat (of which)
2.5g
saturates
0.38g
mono-unsaturates
0g
polyunsaturates
0g
transfats
0g
Carbohydrate (of which)
28.3g
sugars
3g
polyols
0g
starch
0g
non milk
0g
Cholesterol
0g
fibre
4.5g
protein
6g
salt
0.5g
| Weight (Kg) | 3.220000 |
|---|---|
| EAN | 8006967019033 |
| Pack Size | 1 |
| TUC (Outer Barcode) | 08006967019033 |
| MPN | S137 |
| Preparation | Without defrosting, add the pasta to a pasta cooker full of boiling salted water. Once water returns to boil, cook pasta for 4 - 5 minutes, stiring occasionally. Drain the gnocchi, season to taste to serve. For perfect pasta, always use 1L of boiling water for every 100g of product. |
| Data Sheet | Download |
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Thomas Ridley
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