Cooking time: 4 / 6 minutesDescription
Features
Ingredients
Durum wheat semolina, fresh eggs 32%, Karshof® artichoke flour 5%
Format
Long pasta
Thickness of the pastry
0,8 - 1,2 mm
Width
7 mm
Appearance
Natural color with rough and porous crust
Bouquet
Delicate vegetal notes, typical of the artichoke
Distinctive properties
Karshof® Flour
Patented ingredient derived from artichoke by-products, rich in natural fibers, proteins and
bioactive compounds such as inulin and cynarin
Nutritional value
It promotes digestibility and contributes to intestinal well-being
Revolutionary
Delicate yet distinctive, ideal for enhancing both simple and more structured recipes
Sustainability
Produced according to the principles of the circular economy, with waste reduction and valorization
of resources
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
Average nutritional values (per 100g)
KCAL: 390
KJ: 1632
Fat: 4,6 g of which saturated 1,5 g
Carbohydrates: 63,6 g of which sugars 1,4 g
Fiber: 3,4 g
Protein: 15,7 g
Sale: 0,1 g
Cooking methods
Cook in plenty of salted water (about 2 litres per 100 g of pasta).
Immerse the pasta without stirring for the first minute to preserve its length.
Cook over high heat for 4–6 minutes, then stir in the seasoning to enhance its aroma and flavour.
structure.
Italian quality
Produced and packaged in Italy
Wheat grown and milled in Italy
From the Cookbook
Pasta and artichoke with mushrooms, crispy bacon and taleggio fondue
After cutting the end of the stems, clean the mushrooms with a damp cloth. Cut the porcini mushrooms into small pieces, taking care to leave the caps intact; instead, cut the champignon mushrooms into thin slices. Finely chop the shallot and place it in a pan with the extra virgin olive oil. Let the shallot fry over a low heat, add the mushrooms, season with salt and pepper, stir to flavor them for a few minutes with the sauce and deglaze with the white wine, raising the heat. Cook the mushrooms over a medium heat for about 15 minutes until they are soft, if necessary add a little hot water or vegetable broth. Cut the guanciale into strips and brown it in a non-stick pan until it becomes crispy. If you want, you can add a spoonful of the guanciale cooking liquid to the mushrooms. To prepare the Taleggio fondue, add the broken Taleggio to the milk and bring to the boil over low heat, stirring so that the cheese melts without forming lumps. Allow to thicken and remove from the heat. Cook the pasta and artichoke in plenty of salted water for the time indicated on the package, drain the pasta and add it directly to the pan with the mushrooms. Pour a little of the pasta cooking water and mix the pasta with the sauce thoroughly. Plate the pasta and add the crispy bacon and Taleggio fondue. The pasta and artichoke with mushrooms, crispy bacon and Taleggio fondue is ready to be enjoyed in all its goodness!
- 250 g Champignon mushrooms
- 300 g Pioppini mushrooms
- 1 shallot
- 6 tablespoons of extra virgin olive oil
- 1 glass of white wine (200 ml)
- qb Salt and freshly ground mixed pepper
- 4 thin slices of bacon
For the Taleggio fondue
- 150g Taleggio
- 200 ml fresh liquid cream
