Ingredients: tapioca starch; cold-pressed sunflower seed meal, deep-litter hen eggs
Preparation suggestion: Cook in boiling salted water for 10-15 minutes.
These pastas do not contain gluten and other lectins, prolamins, saponins, or any substance that would increase intestinal permeability or cause inflammation. In addition, their net carbohydrate content is much lower than that of traditional pastas. Because of these characteristics, those following a paleo diet can also consume them (the tapioca starch used in production cannot contain harmful lectins or other foreign proteins, and although tapioca starch has a high glycemic index (GI) and load (GL), the GI and GL of the finished dry pasta are low, thanks to the applied manufacturing technology and the incorporation of cold-pressed sunflower flour and eggs). We only use freshly ground whole eggs for our pastas, and not egg powder or egg juice.