Chitarrine

5,90 

Born in Abruzzo to withstand the combination with sumptuous sauces such as mixed ragù of beef, pork and lamb, or game in general. Full-bodied and well separated from each other, the Chitarrine have been able to conquer a new role in the kitchen: our Chitarrine go very well with simple and delicate preparations such as white fish sauces or sautéed in a pan with vegetables.
Le Chitarrine are perfect for catering because they win the buffet test without undergoing any alteration, always remaining well separated and tasty right up to the last portion. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time: 6 / 8 minutes

COD: N/A Category:

Description

Features

Ingredients:  semolina of germ Lasted, eggs 32%
Form: Long pasta
Sheet thickness: 1,8 ÷ 2,1 mm
Width: 2 mm
Appearance: bright yellow colour, rough and porous sheet.
Smell: Proper and characteristic of egg pasta

Useful Info

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

May contain soy and mustard

Average nutritional values ​​(per 100g)

KCAL: 370
KJ: 1564
Fat: 5,6 g of which saturated 1,8 g
Carbohydrates: 61 g of which sugars 1,1 g
Protein:
 16 g
Sale: 0,16 g

Cooking methods

Salt the water when boiling, using at least 2 liters for every 100 g of pasta. Throw the pasta into the water being careful not to mix it in the first minute of cooking to guarantee the length of the product. Following the indications for cooking times, boil over high heat and drain the pasta. If desired, sauté in the pan with the sauce to let it absorb.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy

From the Cookbook

Octopus guitars

Cut the salmon into small pieces and lightly fry with the butter and shallots. When the ingredients begin to brown, sprinkle with Mistrà Varnelli and flambé. Subsequently, add the cooking cream, the puree of
tomato, a pinch of salt and leave to reduce. In the meantime, boil the Filini “La Pasta di Aldo”, drain them al dente and toss them with the sauce. Arrange them on the plate, garnish with the basil leaves.

  • 250 g Filini “Aldo's Pasta”
  • 500 g Sliced ​​clean salmon
  • 50 g Tomato puree
  • 100 g Butter
  • 200 g Cooking cream
  • 1 Tablespoon of chopped shallots
  • 1 Spoon of Varnelli mistrà
  • 8 Basil leaves
  • salt to taste