An 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.
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A really particular egg pasta with the addition of Taggiasca olives. Excellent simply with a drizzle of oil and chilli pepper or pesto.
A pasta of Italian durum wheat semolina and whole eggs, slowly drawn to the bronze. Excellent, if seasoned with the classic sauce or truffle.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.
Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar ragout.
Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar sauce.
A really particular egg pasta where the flavors of the undergrowth bear a note of rusticity to a traditional format. Excellent also simply with a drizzle of oil and a sprinkling of Parmesan.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar sauce.