Soba Pasta with 40% BuckwheatLazzaretti Lazzaretti
|Per 100g of product|
|Energy||1424 kJ - 335 kcal|
|of which saturates||0,69 g|
|of which sugars||2 g|
The buckwheat used in this recipe is grown in France. This pasta is dried the old-fashioned way using a slow, low-temperature method.
Tips and tricks :
Made to an artisanal method in the southwest French county of Avignon, these Japanese soba noodles, made with 40% buckwheat in our Lazzaretti recipe, are a nourishing, balanced food. Serve in a bowl of hot miso soup, with stir-fried vegetables, or cold in a salad.
Cook for 3-5 min in salted boiling water.