12 PACKETS Gluten Free Italian Pasta White Corn Maccheroni (12 x 250g pack). Buy in bulk!

Product Code: MBP-12-MAC-ITA




12 Packets White Corn Maccheroni (12 x 250g pack). Buy in bulk!

Our white corn maccheroni can make a great contribution to a healthy meal and is a canvas for whatever flavour you might be in the mood for. Say goodbye to empty calories and hello to nutrient-dense and fibre-rich noodles that will satiate you without leaving you feeling heavy. 

Cooking Time
13 minutes · Sautéed pasta
15 minutes · Straight to the plate

Cooking and Tips

Two cooking times
The package indicates two times: stick to the first, shorter, if you choose to drain the pasta and finish cooking it in a pan, in the oven, or in any other way; instead, follow the second cooking time, longer, to season it and serve it directly after simply boiling it in the pot.

Each type doubles in weight and volume
For this reason, the average recommended raw portion is 60 grams.

The cooking water can be reserved and reused for other preparations
Broths, soups, sautéed vegetables... Add an extra touch to your dishes with aromatic hints of spirulina or turmeric with Sarawak pepper. This last one, unsalted, can also become an excellent golden milk.

Our pasta does not overcook and remains intact even the next day
If there is any leftover don’t throw it away! Put it to the test, its structure always remains al dente, even the day after you’ve cooked it. Try it warm or at room temperature for your summer recipes or a quick lunch break.

Bontasana pasta is suitable for all preparations
Do not limit your creativity. For example, cook it the same way you would prepare risotto, adding liquid a little at a time: besides preserving its nutritional properties, the natural presence of starch will make every sauce richer and creamier. Au Gratin, in the oven, it will retain its structure ensuring a result that is always a winner.

Our extruder dies are entirely made of bronze
“Entirely” means that not only the disc, but also the inserts, are made of bronze, which is essential for obtaining a quality product that respects tradition: slower processing and longer drying times allow to achieve uniform pasta sheets, with an ideal surface porosity sauces and seasonings to cling on. Also, the designs were created specifically by a master die-caster for Bontasana.

Recipes and cooking suggestions

White Corn Maccheroni with Brussels Sprouts and Fried Artichoke Hearts, Serves 4

One box of Bontasana White Corn Maccheroni
100 grams Brussels sprouts
1–2 tbs Tuscan kale pesto or other green pesto
30 grams extra virgin olive oil
4 artichokes
1 garlic clove
Zest of 1⁄2 organic lemon
Oil for frying q. s.
Salt to taste
Clean and cut the Brussels sprouts into slices and boil them in salted water for about 6 minutes.

Clean the artichokes, remove the harder outer leaves (you can boil them and serve them with oil and salt as an appetizer). Clean and peel the stems with a potato peeler.

In a pan, heat the extra virgin olive oil and sauté the garlic until golden brown. Drain the sprouts with a skimmer spoon (keep the cooking water), add them to the pan, and continue cooking for another 5-6 minutes. Set aside.

Now boil the artichoke stems in the water you have kept.

Transfer the well-drained artichoke stems to the mixer with a pinch of salt, the lemon zest, and the garlic previously cooked. Blend until creamy, then add the Tuscan kale pesto and mix.

In a saucepan, heat the sunflower or extra virgin olive oil that you will need to fry the artichokes.

Cut the artichokes in half, remove the inner hairy choke, place the flat base on the cutting board and thinly slice them. Fry the artichokes in oil for 3–5 minutes, then transfer them to a plate lined with a paper sheet. Keep them warm and add salt at the end.

Meanwhile, boil the White Corn Maccheroni.

Drain and transfer to a pan with the Brussels sprouts and stir in the artichoke and pesto cream. Serve the White Corn Maccheroni hot with the fried artichoke hearts.

Recipe by Francesca Bettoni, Beauty Food Blog

White Corn Maccheroni with Almond Ricotta, Tropea Onion and Walnuts

Serves 4

One box of White Corn Maccheroni Bontasana
180 grams almond ricotta
3 tablespoons extra virgin olive oil
8–10 walnuts
1 small Tropea onion
Salt to taste
Ground black pepper

Finely slice the spring onion, transfer it to a pan with two tablespoons of oil and a pinch of salt and cook for 7–8 minutes over medium heat.

Remove and set aside. In the same pan pour a tablespoon of oil and the almond ricotta. Add a pinch of salt and freshly ground pepper, mix with a wooden spoon and cook over low heat for a couple of minutes, until you get a creamy sauce.

Boil the White Corn Maccheroni in abundant boiling water, drain when al dente and transfer it to the pan with the cream. Stir to blend, add a tablespoon of the pasta cooking water to reach a creamy consistency.

Serve with chopped walnuts, Tropea spring onion, and ground pepper to taste.

Recipe by Francesca Bettoni, Beauty Food Blog

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