Agnesi Cellentani n.93
Agnesi Cellentani n.93: short spiral-shaped dry pasta by Agnesi (Agnesi Pasta Corta range, No. 93); ingredients: durum wheat semolina (the wheat is grown and milled in Italy).
Agnesi Cellentani n.93 is short spiral-shaped dry pasta made by the Italian brand Agnesi. The product belongs to the Agnesi Pasta Corta range. In Agnesi's numbering the shape is No. 93: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: durum wheat semolina (the wheat is grown and milled in Italy). Cooking time according to the official site: 10 minutes (8 minutes for al dente). Pack sizes: 500 g. Protein: 13 g per 100 g.
Spirals and twists trap sauce in their grooves, so they suit pesto, vegetable sauces and cold pasta salads. Classic dishes for this shape: pesto and pasta alla Norma. Allergens: gluten (wheat). May contain traces of egg and soy.
Facts
| Raw material | Durum wheat semolina (the wheat is grown and milled in Italy) |
|---|---|
| Duration | 10 min (al dente 8 min) |
| Main use | Pesto, pasta alla Norma |
| House range | Agnesi Pasta Corta |
How it connects to Pasta
Agnesi Cellentani n.93 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Agnesi Pasta Corta
Frequently asked questions
How long do you cook Agnesi Cellentani n.93?
10 minutes, according to the official Agnesi website (8 minutes for al dente).
What does n.93 mean in the name Agnesi Cellentani n.93?
It is the shape's number in the Agnesi catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Agnesi Gnocchi n.54 · Agnesi Ricciutelle n.88 · Agnesi Chifferi Rigati n.50 · Agnesi Cravattine n.60 · Agnesi Eliche n.56 · Agnesi Fusilli n.102