Maccheroncini

5,90 

For some also known as "Angel's Hair", they are very thin threads (1mm) that cook in just one minute in boiling water. Their impalpable consistency allows them to be prepared directly in the sauce, without having to boil them. Well soaked in the cooking sauce, they represent the perfect balance of the pasta-sauce ratio in the mouth. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  2 / 3 minutes

COD: PDA_MINI Category:

Description

Features

Ingredients:  semolina of germ Lasted, eggs 32%
Form: Long pasta
Sheet thickness: 1 ÷ 1,4 mm
Width: 1 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

Bring plenty of water to the boil (it is recommended to use 2 liters for every 100 g of pasta), and add salt. Immerse the pasta in the water without turning it for the first minute of cooking: this preserves its length. Cook over high heat for the indicated minutes and drain. Season to taste or stir in the pan to absorb the sauce.

Italian quality

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

From the Cookbook

Maccheroncini with Mediterranean flavors with mackerel fillet with rosemary

In a pan, brown the whole garlic with the chilli pepper. Add the capers and Taggiasca olives. Finally, complete with the cherry tomato and cook quickly by sautéing. Roll the fresh mackerel in the breadcrumbs. Roast it in a pan with a drizzle of EVO oil and rosemary. Season with salt and pepper. Cook quickly to avoid burning the bread and drying out the fish. Cook the macaroni for 2 minutes in plenty of salted water, taking care to mix the pasta only when it returns to the boil. Risotto them in the sauce, adding a little cooking water if necessary.

Present the guitars in individual dishes. Arrange the mackerel on the macaroni. Complete with fresh rosemary and basil.

  • 50 g EVO oil
  • 5 g garlic
  • 2 g fresh chilli
  • 15 g Pantelleria capers in salt
  • 80 g Taggiasca olives
  • 200 g dehydrated tomato
  • 50 g grated white bread
  • 300 g fresh mackerel
  • 10 g basil
  • 10 g rosemary