ingredients: semolina of (wheat) Lasted, eggs 32%, buckwheat flour 27%
Form: Long pasta
Sheet thickness: 1 ÷ 1,4 mm
Width: 4 mm
Appearance: spelled brown color, rough and porous dough.
Smell: Proper and characteristic of egg pasta
Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, Eggs
Average nutritional values (per 100g)
Fat: 5,8 g of which saturated 1,9 g
Carbohydrates: 62 g of which sugars 1,9 g
Protein: 15 g
Boil the pasta in a large quantity of water (2 liters for every 100 g of pasta and add salt when boiling). Do not mix the pasta in the first minute of cooking to avoid the risk of breaking it up. Once cooked according to the times indicated on the package, drain the pasta and sauté in the pan with the sauce or season it to taste.
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
From the Cookbook
Cut the potatoes into cubes and cut the cabbage into lozenges. In a pan, foam the butter and oil. Flavor the lard into julienne strips with the garlic cloves. Pour in the vegetable stock and let it reduce. Discard the garlic and sage leaves. In a large saucepan, bring the water to the boil with the salt. Boil the potatoes and cabbage for 5 minutes. Plunge the buckwheat into the water and cook for 4 minutes. Drain the pasta, cabbage and potatoes. Toss in the flavored butter. Stir in the two pecorino cheeses, possibly adding a little cooking water.
- 200 g savoy cabbage
- 200 g purple potatoes
- 40 g butter
- 30 g EVO oil
- 80 g lard cut into julienne strips
- 2 cloves of garlic
- 3 sage leaves
- 200 g vegetable broth
- 80 g aged pecorino (grated)
- 100 g fresh pecorino (diced)