Gnochetti pasta with chestnut flour has a slightly nutty flavour that goes well with bacon, garlic and green vegetables. The ridged pasta shells hold lots of sauce, so are a good choice for heavier pasta sauces with meat or cream, too.
The gnochetti pasta is made with added chestnut flour for a nutty, slightly sweet flavour. It is made using an artisanal slow-drying method, and cooks in in 10-15 minutes.
ALPA started in 1960, when the Gualtieri family decided to make the most of Calabria’s chestnuts. They specially select the best chestnuts to make their flours, pastas and condiments.
Ingredients: durum wheat semolina, water, chestnut flour (15%). Contains allergens: gluten.
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