NEV0062 - Fusilli with vegetables
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Description
Description
Stone-ground durum whole wheat semolina, spinach powder, beetroot powder.
$2.38/100g
Preparation: Use a pot that can hold a large volume of water so that the pasta cannot touch each other. Use one liter of water for 100g of pasta. Dip the pasta into the boiling water and stir occasionally. After 4 to 6 minutes, the pasta will be al dente. Drain and serve with your favorite sauce.
Pot-Étique - Organic foods in bulk, 1071, boul. d'Iberville, St-Jean-sur-Richelieu
Overcooked or undercooked dough will be sticky. Al dente dough is tender on the outside and slightly crunchy on the inside. Don’t be afraid to taste several times during cooking.
Quebec
