Di Martino Manfredine
Di Martino Manfredine: long ribbon-shaped dry pasta with wavy edges by Di Martino (Di Martino Formati Speciali range); ingredients: durum wheat semolina and water.
Di Martino Manfredine is long ribbon-shaped dry pasta with wavy edges made by the Italian brand Di Martino. The product belongs to the Di Martino Formati Speciali range. On the official site the product is labelled Pasta di Gragnano IGP, the EU protected geographical indication for dry pasta made in Gragnano. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
Ingredients: durum wheat semolina and water. Cooking time according to the official site: 10 minutes. Pack sizes: 500 g. Protein: 14.0 g per 100 g.
The wavy edges catch thick sauces, which is why this shape is traditionally served with meat ragù and ricotta in southern Italy. Classic dishes for this shape: Bolognese sauce. Allergens: gluten (wheat).
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 10 min |
| Main use | Bolognese sauce |
| House range | Di Martino Formati Speciali |
How it connects to Pasta
Di Martino Manfredine → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Di Martino Formati Speciali, Mafaldine, Pasta di Gragnano
Frequently asked questions
How long do you cook Di Martino Manfredine?
10 minutes, according to the official Di Martino website.
What are the ingredients of Di Martino Manfredine?
Durum wheat semolina and water.
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.
Similar
Di Martino Fusilli Lunghi Col Buco · Di Martino Bombardoni · Di Martino Trottole · Di Martino Eliche Giganti · Di Martino Calamarata · Di Martino Conchiglioni Rigati