Asolane source of fiber. Farfalle pasta. Gluten-free dietary product. Ingredients: Corn flour (96.9%); vegetable fiber (1.5%); dietary fiber: inulin (1.5%); emulsifiers: mono- and diglycerides of fatty acids of vegetable origin. Flour origin: predominantly domestic; both early and late varieties. Cooking instructions: 100 g of product, 1 liter of water, 10 g of salt. Salt the boiling water. Add the pasta. Mix. Drain, leaving