Agnesi Fettuccine all'uovo
Agnesi Fettuccine all'uovo: dry egg pasta in ribbons rolled into nests by Agnesi (Agnesi Pasta all'Uovo range); ingredients: durum wheat semolina and egg (28.3%).
Agnesi Fettuccine all'uovo is dry egg pasta in ribbons rolled into nests made by the Italian brand Agnesi. The product belongs to the Agnesi Pasta all'Uovo range.
Ingredients: durum wheat semolina and egg (28.3%). Cooking time according to the official site: 7 minutes. Pack sizes: 250 g. Protein: 16 g per 100 g.
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings. Classic dishes for this shape: Bolognese sauce. Allergens: gluten (wheat), egg. May contain traces of soy. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Durum wheat semolina and egg (28.3%) |
|---|---|
| Duration | 7 min |
| Main use | Bolognese sauce |
| House range | Agnesi Pasta all'Uovo |
How it connects to Pasta
Agnesi Fettuccine all'uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Agnesi Pasta all'Uovo, Fettuccine
Frequently asked questions
How long do you cook Agnesi Fettuccine all'uovo?
7 minutes, according to the official Agnesi website.
What are the ingredients of Agnesi Fettuccine all'uovo?
Durum wheat semolina and egg (28.3%).
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.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
Similar
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