Cooking time: 4 / 6 minutesDescription
Features
Ingredients
Durum wheat semolina, eggs 32%
Format
Short pasta (4 – 40 mm)
Thickness of the pastry
0,8 - 1,2 mm
Width
12 mm
Appearance
Bright yellow color, rough and porous crust
Bouquet
Typical of egg pasta
Useful Info
Product lifespan
18 months from the production date
Food container
Store in a cool, dry, well-ventilated place, away from heat and light sources.
Allergens
Gluten, eggs
May contain soya and mustard
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
For soups, cook directly in the broth for 4–6 minutes.
For dry preparations, cook in plenty of salted water (about 2 litres per 100 g of pasta),
stirring after the first minute to preserve its shape.
They are also suitable for direct cooking in the slightly diluted sauce to help
absorption.
Italian quality
Produced and packaged in Italy
Wheat grown and milled in Italy
From the Cookbook
Goodies of pappardelle soup in seafood stew
To cook the beans: soak the beans the night before. The next day, drain and wash, proceeding to cook for about 20 minutes in a pressure cooker with water and the herbs, sage, rosemary and celery stalk. For the stew: prepare the minced meat with onion, garlic and bacon and fry in extra virgin olive oil, add the tomato paste and tomato puree. Complete with a light stock of white fish and chilli pepper. Adjust with salt and pepper from the grinder. Cook for about 20 minutes. To cook the fish morsels: heat a pan, add a little extra virgin olive oil with a clove of poached garlic, add the fish morsels and roast over a moderate heat, pour over some good dry white wine. Remove the fish morsels, filter the cooking liquid by putting it in the soup and keeping the morsels warm. To complete the soup: add the Chicche di Minestra di Pappardelle, recook and if necessary add some fish stock, cooking them for 6 minutes. Adjust the flavour.
For presentation on the plate: arrange in individual cocottes. Season with extra virgin olive oil, garnish with roasted fish morsels and garnish with crusty bread and fennel.
Ingredients
- 50 g extra virgin olive oil
- 70 g white onion
- 5 g garlic
- 50 g bacon
- 100 g tomato concentrate
- 500 g of mixed fish (turbot bites, amberjack and baby squid)
- chilli to taste
- 1 L white fish stock
- salt and pepper to taste
For the beans
- 200 g borlotti beans
- flavorings to taste (sage, rosemary, celery)
