Bosco Tortelli Valtellinesi ai Funghi Porcini
Bosco Tortelli Valtellinesi ai Funghi Porcini: fresh filled egg pasta by Bosco (Bosco Pasta Fresca range); filling: porcini, ricotta and grated cheese.
Bosco Tortelli Valtellinesi ai Funghi Porcini is fresh filled egg pasta made by the Italian brand Bosco. The product belongs to the Bosco Pasta Fresca range.
The official site names the main ingredients: durum wheat semolina, eggs. Filling: porcini, ricotta and grated cheese. Pack sizes: 250 g.
Filled pasta is served simply, with melted butter and sage, a light tomato sauce or in broth, often with grated Parmesan. Allergens: gluten, egg, milk. The full list of ingredients and allergens is printed on the pack. Fresh pasta is kept in the refrigerator until the date on the pack and needs only a few minutes in boiling water. The cooking time is printed on the pack. The dough is rolled in successive layers, which gives the pasta a rough, porous surface that holds the sauce.
Facts
| Raw material | Durum wheat semolina, eggs |
|---|---|
| Main use | Butter and sage, tomato sauce, broth |
| House range | Bosco Pasta Fresca |
How it connects to Pasta
Bosco Tortelli Valtellinesi ai Funghi Porcini → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, Buckwheat flour, 🌾 Durum wheat
- Part of
- Bosco Pasta Fresca, Tortelli
Frequently asked questions
What is the filling of Bosco Tortelli Valtellinesi ai Funghi Porcini?
Porcini, ricotta and grated cheese.
What are the ingredients of Bosco Tortelli Valtellinesi ai Funghi Porcini?
Durum wheat semolina, eggs.
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.
- Buckwheat flour — Flour from buckwheat, which is not a cereal and contains no gluten: used for pizzoccheri and Japanese soba.
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