Farabella Cannelloni Gluten-free pasta. ingredients Corn flour; rice flour; corn starch. How to use For dried pasta: Use a large pot with plenty of water, at least 3 liters of water for every 250 g of pasta. Once boiling, add about 5 g of coarse salt for every liter of water and add the pasta. Stir gently and, after 4 minutes of boiling, turn off the heat and leave the pasta in the boiling water, covered, for another 2 minutes or until it reaches the desired level. Baking: Boil 3 liters of salted water (with 15 g of salt), add 250 g of pasta and cook, without stirring, for 4 minutes or until half cooked. Drain and transfer to a bowl of cold water. Take the cannelloni one by one and fill to taste. Spread the sauce on the bottom of a baking dish, then arrange the filled pasta in the tray, taking care not to overlap. Cover with sauce, sprinkle generously with Parmesan and bake for about 20 minutes at 180°C. Nutritional characteristics per 100g Calories 350 kcal FATS of which saturated 1.4g 0.2g Carbohydrates of which sugars 78 grams 1.5g fiber 1.8g PROTEIN 6.4 grams Salt 0 grams Format 500g package. Code 485