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Rummo Gluten Free Chickpea Fusilli Al Ceci E De Toscana Pasta No.48 300g

(4)
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£2

£3.5066.9p per 100g

Now £2, was £3.50

Product information

Chickpeas and Brown Rice
Cooking time 6 minutes

Why choose Rummo Chickpeas & Brown Rice Pasta?
This pasta is a source of vegetable proteins, it's low in saturated fats and, thanks to brown rice fibers, it's a complete and balanced food.
It's steam processed, it's naturally gluten free and it's delicious.
Cosimo Rummo
Gluten-free, Kosher - Parve
Country of Origin
Italy

Suitable for freezingSuitable for freezingSuitable for the microwaveSuitable for the microwaveSuitable for vegetariansSuitable for vegetarians

Typical Valuesper 100 g
Energy 1550 kJ
367 kcal
Fat 4,8 g
of which: saturates0,9 g
Carbohydrate 61,6 g
of which: sugars 1,3 g
Fibre 9,2 g
Protein 14,8 g
Salt 0,003 g
Ingredients
Wholemeal Rice Flour (49.75%), Chickpea Flour (49.75%), Emulsifier: Mono-and Diglycerides of Fatty Acids of Vegetable Origin
Allergen Information
Free From Gluten
Dietary Information
Kosher

Categories

Ratings and reviews

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1
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4
Customers rated this product
75%
Customers would recommend this product

Customer reviews (4)

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28 May 2024 by 
Fantastic

Great texture, and great to get more protein and fibre into a kids pasta meal. Cooks like regular pasta. Perfetto

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25 April 2024 by 
Disappointed

Tried plenty of gluten free pastas over the last few years and this was another disappointment. It practically fell apart by the time it was cooked. It didnt have the best flavour either. It wasnt awful but wasnt good either. Wouldnt buy again.

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23 March 2024 by 
DELICIOUS!!! AWESOME!!

Easily one of the best gluten free pastas available. I love the combination of rice and chick pea. Its like the perfect combination- You cant taste the chickpeas (it has a strong flavour which isnt to everyones liking) - but obviously you get the benefits of it being high in protein so it keeps you full for longer. Happy days!

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06 March 2024 by 
Very tasty gf pasta

Great texture,high protein and filling gluten free pasta.

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