Durum wheat semolina ensures that the pasta does not overcook and maintains the ideal "al dente" texture. Thanks to the 24% egg content, it acquires a beautiful yellow color and higher nutritional value, especially a high protein content.
The dough is processed by hand and shaped through bronze dies, which give the pasta a slightly rougher surface and a firmer texture. Thanks to this, it sticks less and holds sauce better. It is then gently dried for over 20 hours at low temperatures to preserve its full flavor and texture.
Organic durum wheat semolina, organic egg (20%), water.
Country of origin: Italy.
Allergens: For allergens, see ingredients in bold. May contain traces of soy and mustard.
Semolina from durum wheat (semolina)*, eggs* 24%, water.
*From organic farming.
Country of origin: Italy
Allergens: For allergens see ingredients in bold. May contain soy and mustard.
100 g | |
Energy | 1578 kJ / 373 kcal |
Fat | 3,7 g |
- of which saturates | 0,4 g |
Carbohydrate | 70 g |
- of which sugars | 4 g |
Fibre | 3,8 g |
Protein | 13 g |
Salt | 0,12 g |
*NRV - Nutrition Reference Value for an average adult (8400 kJ / 2000 kcal).
100 g | |
Energy | 1548 kJ / 370 kcal |
Fat | 4,4 g |
- of which saturates | 1,5 g |
Carbohydrate | 66 g |
- of which sugars | 1,9 g |
Fibre | 2,1 g |
Protein | 15 g |
Salt | 0,1 g |
