ingredients: flour of farro, eggs 32%
Form: Long pasta
Sheet thickness: 0,9 ÷ 1,3 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: 7 g of which saturated 2,2 g
Carbohydrates: 57 g of which sugars 2,7 g
Protein: 16 g
Sale: 0,11 g
Bring the water to the boil and add salt, taking care to use 2 liters of water for every 100 g of pasta. Once the pasta has been immersed in boiling water, it must be left unturned for at least the first minute, to preserve the length of the product. After the cooking time indicated on the package, drain and sauté in the pan with the sauce of your choice.
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
From the Cookbook
Tuttobosco farrine with bacon sauce, porcini mushrooms, chanterelles and yellow chanterelles
Cut the garlic and shallot into brunoise. Cut the guanciale into thin strips. Heat the oil in a pan and gently brown the shallots and garlic. Add the bacon and leave to dry. Add the porcini mushrooms, chanterelles and chanterelles in the order. Season with salt and ground pepper. Enhance with the chopped fresh chilli. Cook over medium heat and bring to the boil.
Cook the flours in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Risotto them in the sauce, adding a little cooking water if necessary. Complete by stirring in a knob of butter, Parmesan and parsley.
- 30 g EVO oil
- 40 g shallots
- 10 g garlic
- 60 g pork cheek
- 300 g fresh porcini mushrooms (Boletus edulis)
- 200 g chanterelle mushrooms
- 100g yellow chanterelle mushrooms (Cantharellus cibarius)
- 2 g fresh chilli
- 30 g cream butter
- 30 g Parmesan cheese
- 20 g chopped parsley