De Cecco Tagliatelle n.104 all'uovo
Ribbon pasta by De Cecco, No. 104 in the brand’s numbering, made from durum wheat semolina and eggs.
De Cecco Tagliatelle n.104 all'uovo is a ribbon pasta from the De Cecco Pasta all'uovo range. In the De Cecco catalogue the shape is No. 104; the number is printed on the pack next to the name. Shape type: tagliatelle. De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: durum wheat semolina and eggs (28.27%).
The cooking time is printed on the pack. Pack size: 250 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. Ribbons like these are classic with Bolognese sauce, with butter and Parmesan, and with mushroom or game sauces.
Allergens: contains gluten (wheat), egg.
Facts
| Raw material | Durum wheat semolina, eggs |
|---|---|
| Main use | Bolognese sauce, butter and Parmesan, mushrooms |
| House range | De Cecco Pasta all'uovo |
How it connects to Pasta
De Cecco Tagliatelle n.104 all'uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- De Cecco Pasta all'uovo, Tagliatelle
Frequently asked questions
What is De Cecco Tagliatelle n.104 all'uovo made of?
Ingredients: durum wheat semolina and eggs (28.27%).
What does No. 104 mean on De Cecco Tagliatelle?
It is the number of the shape in the De Cecco catalogue: the brand numbers every format and prints the number on the pack next to the name.
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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