Durum wheat semolina flour
Ingredients
Durum wheat semolina and fresh pasteurized category A eggs (35%).
Wheat growing country: Italy .
Country where wheat is milled: Italy .
Length:
240mm
Cooking time:
5 min
Nutritional table
| Energy | 1597 kJ – 377 kcal |
| Total fat | 4.6 g |
| – Saturated fats | 1.3 g |
| Carbohydrates | 66.6 g |
| – Sugars | 2.2 g |
| Fibers | 2.5 g |
| Proteins | 16.1 g |
| Salt | 0.116 g |
Semolina "Senatore Cappelli"
Ingredients
"Senatore Cappelli" durum wheat semolina and fresh pasteurized category A eggs (35%).
Wheat growing country: Italy .
Country where wheat is milled: Italy .
Length:
240mm
Cooking time:
5 min
Nutritional table
| Energy |
1504 kJ – 355 kcal |
| Total fat | 4.2 g |
| – Saturated fats | 1.2 g |
| Carbohydrates | 62.5 g |
| – Sugars | 0.9 g |
| Fibers | 3.2 g |
| Proteins | 15.3 g |
| Salt | 0.121 g |
Food specialty for Farro Monococco
Ingredients
Spelt flour (Triticum monococcum) and fresh pasteurized category A eggs (35%).
Country of wheat cultivation: IT/EU/non-EU .
Country of wheat milling: IT/EU/non-EU .
Length:
240mm
Cooking time:
5 min
Nutritional table
| Energy |
1555 kJ – 368 kcal |
| Total fat | 5.0 g |
| – Saturated fats | 1.3 g |
| Carbohydrates | 63.9 g |
| – Sugars | 1.1 g |
| Fibers | 3.6 g |
| Proteins | 15.0 g |
| Salt | 0.118 g |
Cooking for 100g of Egg Pappardelle No. 12
- Bring 1 litre of water to the boil
- Add 100g of Pappardelle
- Add 10g of salt
- Cook for 5 min
- Drain and season to taste
Packaging
Pencil case
Window
Quality, zero compromises
100% Italian semolina and eggs
Low temperature supply chain
Natural source of protein
Full-bodied and authentic taste
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