Clarella grain-free pasta is packed full of the goodness of free-range eggs sourced from local farmers on the Garden Route.
This easy to digest gluten-free product is made from tapioca flour which is derived from cassava root. It is not made with cereals, legumes or pseudograins and is thus low in inflammatory lectins such as prolamins and agglutinins. It is high in protein and natural fibre and is a delicious healthy alternative to grain-based pasta.
Bring 2-3 Litres of water to the boil. Add a tablespoon of cooking oil and salt to taste. Add the pasta and boil for 6 minutes. Stir occasionally to prevent clumping. Drain and serve. Ingredients: Free Range Eggs, Tapioca Flour, Coconut Flour, Psyllium Husk. Store in a cool dry place away from direct sunlight.