Egg White Spaghettoni N°2.5
Durum wheat semolina pasta
Ingredients
Durum wheat semolina.
Wheat growing country: Italy .
Country where wheat is milled: Italy .
Length:
240mm
Cooking time:
10/11 min
Nutritional table
| Energy |
1510 kJ – 356 kcal |
| Total fat |
1.2 g |
| – Saturated fats |
0.4 g |
| Carbohydrates |
71.0 g |
| – Sugars |
4.1 g |
| Fibers |
3.0 g |
| Proteins |
14.1 g |
| Salt |
< 0.01 g |
Cooking for 100g of Semolina Spaghettoni N°2.5
- Bring 1 litre of water to the boil
- Add 100g of Spaghettoni
- Add 10g of salt
- Cook for 10 - 11 min
- Drain and season to taste
Packaging
Pencil case
Window
Quality, zero compromises
100% Italian semolina
Low temperature supply chain
High protein percentage
Unique & inimitable taste
Try Pasta Massi now
Spaghettoni with toasted linseed oil and black truffle
Chef Mauro Uliassi, 3 Michelin stars
Egg White Spaghettoni N°2.5
Toasted linseed oil
Black truffle
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