Agnesi Tagliatelle all'uovo paglia e fieno
Agnesi Tagliatelle all'uovo paglia e fieno: dry egg pasta in ribbons rolled into nests by Agnesi (Agnesi Pasta all'Uovo range); ingredients: durum wheat semolina, egg (28.3%) and, in the green ribbons, dried spinach powder (1.5%).
Agnesi Tagliatelle all'uovo paglia e fieno 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, egg (28.3%) and, in the green ribbons, dried spinach powder (1.5%). Cooking time according to the official site: 6 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, egg (28.3%) and, in the green ribbons, dried spinach powder (1.5%) |
|---|---|
| Duration | 6 min |
| Main use | Bolognese sauce |
| House range | Agnesi Pasta all'Uovo |
How it connects to Pasta
Agnesi Tagliatelle all'uovo paglia e fieno → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat, 🥬 Spinach
- Part of
- Agnesi Pasta all'Uovo, Tagliatelle, Paglia e fieno
Frequently asked questions
How long do you cook Agnesi Tagliatelle all'uovo paglia e fieno?
6 minutes, according to the official Agnesi website.
What are the ingredients of Agnesi Tagliatelle all'uovo paglia e fieno?
Durum wheat semolina, egg (28.3%) and, in the green ribbons, dried spinach powder (1.5%).
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.
- 🥬 Spinach — Leafy vegetable (Spinacia oleracea) that naturally colours green pasta: dried spinach goes into the dough, cooked leaves into ricotta fillings.
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