Delverde Eliche Gluten Free n.629
Delverde Eliche Gluten Free n.629: short spiral-shaped dry pasta by Delverde (Delverde Gluten Free range, No. 629); ingredients: yellow corn flour (32%), white corn flour (32%), rice flour (31.5%), quinoa flour (4%) and an emulsifier (mono- and diglycerides of fatty acids).
Delverde Eliche Gluten Free n.629 is short spiral-shaped dry pasta made by the Italian brand Delverde. The product belongs to the Delverde Gluten Free range. In Delverde's numbering the shape is No. 629: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: yellow corn flour (32%), white corn flour (32%), rice flour (31.5%), quinoa flour (4%) and an emulsifier (mono- and diglycerides of fatty acids). Cooking time according to the official site: 9 minutes. Pack sizes: 400 g. Protein: 7.0 g per 100 g.
Spirals and twists trap sauce in their grooves, so they suit pesto, vegetable sauces and cold pasta salads. Classic dishes for this shape: pesto and pasta alla Norma. The product contains no wheat and is sold as gluten-free.
Facts
| Raw material | Yellow corn flour (32%), white corn flour (32%), rice flour (31.5%), quinoa flour (4%) and an emulsifier (mono- and diglycerides of fatty acids) |
|---|---|
| Duration | 9 min |
| Main use | Pesto, pasta alla Norma |
| House range | Delverde Gluten Free |
How it connects to Pasta
Delverde Eliche Gluten Free n.629 → kind of → Fusilli → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour, Quinoa
- Part of
- Delverde Gluten Free, Fusilli
Frequently asked questions
How long do you cook Delverde Eliche Gluten Free n.629?
9 minutes, according to the official Delverde website.
What does n.629 mean in the name Delverde Eliche Gluten Free n.629?
It is the shape's number in the Delverde catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Quinoa — Gluten-free seed of an Andean plant (Chenopodium quinoa), a pseudocereal rich in protein; its flour is added to maize and rice in gluten-free pasta.
Similar
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