AS Babuni Makarony Jajeczne
Egg pasta by AS Babuni from wheat pasta flour and pasteurised egg mass (5–18 %), mostly fine noodles for soup.
AS Babuni Makarony Jajeczne is the egg pasta line of AS Babuni. The listed ingredients are wheat pasta flour, pasteurised egg mass and turmeric as a spice. The egg share depends on the product: 5–6 % in the basic krajanka, nitki, kluski and the thick-cut noodles, 9 % in the 2-egg krajanka and zacierka, and 18 % in the 4-egg krajanka, niteczki, kluseczki, łezki, wstążki and wstążeczki. Niteczki 12 jaj przepiórczych are made with quail egg mass (9 %), and one 4-egg krajanka contains 3 % ground flaxseed. The line has 15 products.
Most shapes are small soup noodles: krajanka for chicken broth, thin nitki, zacierka for the soup of the same name, and rice-shaped łezki. Wstążki are wide ribbons in the style of fettuccine, close to tagliatelle. Cooking takes about 4–9 minutes; the pasta is then drained and rinsed with cold water.
Facts
| Raw material | Wheat pasta flour, pasteurised egg mass (chicken or quail), turmeric |
|---|---|
| Main use | Egg noodles mainly for broth and soups |
What it includes
- AS Babuni Kluseczki 4-jajeczne
- AS Babuni Kluski Jajeczne
- AS Babuni Krajanka 2-jajeczna
- AS Babuni Krajanka 4-jajeczna
- AS Babuni Krajanka 4-jajeczna z Siemieniem Lnianym
- AS Babuni Krajanka Jajeczna
- AS Babuni Krojony Grubo
- AS Babuni Niteczki 12 Jaj Przepiórczych
- AS Babuni Niteczki 4-jajeczne
- AS Babuni Nitki Jajeczne
- AS Babuni Wstążeczki 4-jajeczne
- AS Babuni Wstążki 4-jajeczne
- AS Babuni Wstążki Jajeczne
- AS Babuni Zacierka 2-jajeczna
- AS Babuni Łezki 4-jajeczne
How it connects to Pasta
AS Babuni Makarony Jajeczne → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg
- Part of
- 🏭 AS Babuni, Egg pasta
- Similar and different
- Tagliatelle, Vermicelli
Frequently asked questions
How much egg is in AS Babuni egg pasta?
From 5 to 18 % pasteurised egg mass depending on the product; Niteczki 12 jaj przepiórczych contain 9 % quail egg mass.
What is this pasta used for?
Mainly for broth and other soups; the wide wstążki also go with sauces.
What to read next
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Vermicelli — Long dry pasta with a slightly larger diameter than spaghetti, described by Garofalo as typically Neapolitan; made from durum wheat semolina and water.
- 🥚 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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