Gi Pasta Filini

67,5%

Durum wheat flour

20%

Lupine flour

7,5%

Oat fibre

5%

Vital gluten

Indicators:

38

Glycemic Index

8

Glycemic Load

2

Carbohydrate Exchanges

Ingredients:

durum wheat flour (67,5%), lupine flour (20%), oat fiber (7,5%), vital gluten (5%).

The plant processes eggs.

Cooking instructions:

  1. Bring a large pot of salted water to a boil (about 8 cups).
  2. Add pasta and return to boil.
  3. Cook until tender for 3-4 minutes, stirring occasionally. Avoid overcooking.
  4. Remove from the heat and drain.
  5. Rinse pasta with cold water.

Nutrition Facts:

Compared to 100% durum pasta, 100g of cooked GI PASTA 38 contains:

45%

More protein

146%

More fibre

10g

Less carbohydrates

Carbohydrates with a low glycemic index:

  • help maintain a steady/stable blood sugar level,
  • help maintain normal cholesterol levels and help you feel full for longer.

Dietary fibre:

  • supports proper intestinal function,
  • ensures a healthy digestive system,
  • makes you feel full for a longer time,
  • reduces the glycemic response of the body,
  • helps control insulin/glucose levels in the blood,
  • can be consumed by people with diabetes.

Protein:

  • helps prolong the feeling of fullness, thereby aiding in weight management.

SOURCE: Regulation of the European Parliament and of the Council (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers

Looking for inspiration?

Check out our recipes:

Asian soup with prawns, oyster mushrooms and GI Pasta

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Pasta salad with GI Pasta, asparagus and egg

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Gi Pasta in Creamy Mushroom Sauce with Parma Ham

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