ingredients: whole wheat semolina (wheat) Lasted, eggs 32%
Form: Long pasta
Sheet thickness: 0.9 ÷ 1,3 mm
Width: 4 mm
Appearance: yellow-brown colour, rough and porous sheet.
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: 4,9 g of which saturated 1,1 g
Carbohydrates: 56,8 g of which sugars 0,9 g
Protein: 13,8 g
Sale: 0,2 g
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
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy