Allergens: gluten, eggs
Usage: Place the pasta in five times the amount of boiling, bubbling, salty water, and cook gently for 6-10 minutes until soft. Or: Boil for 2 minutes then cover, remove from heat and let it swell.
Ingredients: TL wheat flour, flour concentrate (resistant starch (corn), wheat protein, plant fiber, plant fat (palm), stabilizer: pectin, guar gum, maltodextrin, flour treatment agent: ascorbic acid, enzymes (amylase, lipase), eggs
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