Description
Features
Ingredients:
semolina of wheat exchange market Lasted, eggs 32%
Form: Long pasta
Sheet thickness: 0,7 ÷ 1,1 mm
Width: 4 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: 371
KJ: 1569
Fat: 4,8 g of which saturated 1,47 g
Carbohydrates: 65,6 g of which sugars 1,4 g
Fiber: 2.4 g
Protein: 15,1 g
Sale: 0,10 g
Cooking methods
Cook in plenty of water (2 liters for every 100g of pasta), salted when boiling. Dip the pasta into the water. Do not stir the pasta in the first minute of cooking to preserve the length of the product. Cook over high heat for the indicated cooking time. Drain the pasta and stir it in the pan with the sauce to ensure that it absorbs it.
Italian quality
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
From the Cookbook
Tagliatelle with white meat ragout and truffle
Ripen the shallot in extra virgin olive oil and cut it into brunoise with the garlic and a little chopped lard, the carrots and celery cut into brunoise. Add the white meat cut into small cubes rigorously with a knife. Season with salt and pepper from the mill and after browning, sprinkle with dry white wine. Add the bouquet garni and the white background. Cook for about 50 minutes on low heat. When cooked, add the brown stock. Cook the tagliatelle in plenty of salted water for 5 minutes and cook them again in the white meat ragout with the addition of butter and Parmesan. If necessary, add a little cooking water mixed with clear stock. Perfume with thinly sliced chives.
Serve the tagliatelle on individual plates, decorate with a nice grated truffle. Stain with EVO oil.
- 70 g EVO oil
- 70 g shallots
- 50 g brunoise carrots
- 50 g brunoise celeriac or green celery
- 10 g garlic
- 200 g light veal pulp, all cut with a knife
- 200 g pork fillet pulp
- 200 g rabbit or chicken pulp
- 1 bouquet garnì (laurel, rosemary, sage and savory)
- to taste white wine
- 1000 g clear bottom
- 100 g brown stock
To cream
- 30 g butter
- 30 g parmesan
- 30 g black truffle
- 10 g EVO oil
- chive