Allergens: almond, eggs
Usage: Place the dough in five times the amount of hot, boiling, salty water and cook gently for 6-10 minutes until tender. Alternatively: boil for 2 minutes from reboil, then remove from heat, cover and let it swell.
Ingredients: paleo pasta flour (resistant tapioca starch, nut flours (coconut flour, almond flour), dietary fiber (soluble and insoluble in water), whole egg powder, almond flour, egg white powder, salt (1.3%)), whole eggs, water
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