As the long family tradition teaches, for a good dough it is important to use both durum wheat semolina and soft wheat flour, and to soften the dough using only eggs.
Therefore, from the very beginning we make our pasta like this, with three simple ingredients. What makes the difference? Beyond the excellent qualità of flours, always_cc78190 5-5cde-3194-bb3b-136bad5cf58d_we shell the fresh eggs at the time of the kneading. The result? A light, delicate, quick to cook product, which can be combined with any sauce, and which recalls the pasta that our grandmothers made on Sundays.
 
Ingredients: Durum WHEAT semolina, soft WHEAT flour, EGGS 31%. Contains gluten. May contain traces of SOY and MUSTARD.
 
Average nutritional values per 100g
Energy: 368 kcal/1559 kj
Fat: 4.4 g
of which saturated: 1.5 g
Carbs: 66g
of which sugars: 2 g
Dietary fiber: 1.8 g
Proteins: 15g
Salt: 0.3g
 
Net Weight: 250g / 8.8Oz
 
TMC: 24 months from the production date.