Facebook  Google+  YouTube  Instagram  Twitter

Gluten-free pasta of peas flour with Papalina sauce

0

The “Fettuccine alla Papalina” is a typical recipe of Rome (Italy), this is my version prepared for seasoning pasta of peas flour by Felicia Bio.

Gluten-free pasta of peas flour with Papalina sauce

Preparation time 30 minutes

Ingredients for 2 persons:

180-200 gr of gluten-free pasta of peas flour

70 gr of prosciutto

1 egg

100 gr of cooking cream

50 gr of Parmesan cheese to be grated

salt

black pepper

Cook in a non-stick pan the prosciutto cut into pieces.

In a plate, beat the egg with salt, pepper, and cream with a fork.

Cook the pasta in plenty of salted water and skip it in the pan with the sauce of egg and cream, prosciutto and grated Parmesan cheese.

Serve right away.

Gluten-free pasta of peas flour with Papalina sauce

This pasta by Felicia Bio is really good and with this seasoning is perfect.

More gluten-free pasta:

Leave a comment


Iscriviti alla nostra Newsletter


                                                                         Cerchi locali e prodotti gluten-free?
Inserisci sotto il tuo indirizzo e-mail e tieniti sempre aggiornato su nuovi locali, prodotti, eventi, sconti e tante novità dal mondo del senza glutine.
Cliccando sul tasto Conferma dichiarerai di aver letto e di accettare la nostra normativa in materia di privacy.