Ketotaki - Konjac fiber rigatoni 60 g dry
One of the most important characteristics of Konjac fiber is the ability to absorb large quantities of water, which is why a dry product like Ketotaki Ketozona reaches considerable quantities after rehydration while the purchase package remains really practical, with its 60 gr.
Ketotaki more fiber
Packet of 60 g dry corresponding to 200 g rehydrated
One of the most important characteristics of Konjac fibers is the ability to absorb large quantities of water, which is why a dry product like Ketotaki Ketozona reaches considerable quantities after rehydration while the purchase package remains really practical, with its 60 gr.
This means that once prepared as described in the Preparation section, the content of each 60g packet is equivalent to 200g of rigatoni sold in packs already containing water.
Warning: it may contain traces of gluten
Ketotaki Ketozona have the fundamental characteristic of being composed mainly of fibers, for this reason they have very few calories and no carbohydrates. They are ideal for the Ketozona Diet and for all diets where it is necessary to reduce the introduction of carbohydrates (therefore all those who want to produce lasting anti-inflammatory healthy effects).
The Ketotaki Ketozona are the most similar, among the foods produced with Konjac fiber, to durum wheat pasta: in consistency, appearance and taste.
Prepare a pot of boiling water, put much more water than is used for normal pasta. Soak the desired amount of Ketotaki and let it boil for at least 13 minutes. Drain and rinse well under the tap (with hot water). If the sauce you have chosen allows it, sauté them in a pan (we recommend savory sauces and a little abundant salt as the Ketotaki have a lighter flavor than pasta).
Ingrediants. Water, vegetable fiber, Konjac flour (9.4%), soy flour, food salt.
Origin. European Union