Egg Pasta with Corn Flour "Otto file di Antignano" - Tagliatelle



€3.90
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Egg pasta made with Italian durum wheat semolina, corn flour "Ottofile" and whole eggs, slowly drawn to bronze. The presence of corn emphasize and enhances the organoleptic properties of the pasta, further increasing the roughness of the product.

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Weight: 250 gr

Ingredients: Italian durum wheat semolina, Eggs 20%, corn flour "Ottofile" 4%

Allergens: Contains GLUTEN, EGGS and traces of SOY.

Additives: does not contain additives.

Nutritional values per 100 gr. : Energy kJ 1613, kcal 381; Fats g. 4,9 of which saturated fatty acids g. 1,5; Carbohydrates g. 67,1 of which sugars g. 2,0; Proteins g. 12,6; Fibers g. 3,2; Salt g. 0,1

How to use: Cook in plenty of salted water for about 7 minutes (cooking al dente).

Storage: Store in a cool, dry place away from direct sunlight

Company name: ANTIGNANO PRODOTTO TIPICO S.A.S.

ANG010
2021-07-20

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Egg Pasta with Corn Flour "Otto file di Antignano" - Tagliatelle

Egg pasta made with Italian durum wheat semolina, corn flour "Ottofile" and whole eggs, slowly drawn to bronze. The presence of corn emphasize and enhances the organoleptic properties of the pasta, further increasing the roughness of the product.

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