Cascatelli
Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum
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- Taste your pasta as you get close to the recommened cook time. The texture is all about personal preference and the only way to know when your pasta is cooked perfectly is to try it!
- Don’t be afraid to adjust the burner as you go. The water should maintain a steady rolling boil as the pasta cooks and stirring frequently helps to ensure it cooks evenly.
- If you’re making a pasta salad or cooking extra pasta to meal-prep, we recommend cooking it to the lower end of the time range and tossing it with a little olive oil before storing in the fridge. Our pasta does best when stored alone, and tossed with sauce right before eating.
- We recommend using Cascatelli to trap creamy, cheesy sauces!
Banza VS Average Pasta
50%
More protein
3X
Fiber
25%
Fewer Net Carbs
How to Cook Banza Cascatelli
Step 1
Bring a large pot of salted water to a rolling boil (about 8 cups).
Step 2
Add Banza, stir, and reduce to a simmer.
Step 3
Cook to desired firmness, stirring gently, about 10-14 minutes (expect foam).
Step 4
Strain and rinse with water.
Step 5
Enjoy with your favorite sauce!
Step 6
Store your sauce separately from your pasta.
Cómo se compara la pasta Banza
Hecho de
garbanzos
Mejor para tu paladar. Y el planeta. Y, bueno... ¡tú!
lleno de
Buen material
20G de proteína. 25% menos carbohidratos. 100% fácil de hacer.
Más importante…
Delicioso
5 estrellas x más de 1000 reseñas = Muchos consumidores de pasta satisfechos.
Customer Reviews
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