Felicetti Monograno Matt Tagliatelle all'Uovo
Felicetti Monograno Matt Tagliatelle all'Uovo: dry egg pasta in ribbons rolled into nests by Felicetti (Monograno Felicetti range); ingredients: organic durum wheat semolina, organic eggs (28%), water.
Felicetti Monograno Matt Tagliatelle all'Uovo is dry egg pasta in ribbons rolled into nests made by the Italian brand Felicetti. The product belongs to the Monograno Felicetti range.
Ingredients: organic durum wheat semolina, organic eggs (28%), water. The product is certified organic. Cooking time according to the official site: 8 minutes. Pack sizes: 500 g. Protein: 14 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, egg. 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 | Organic durum wheat semolina, organic eggs (28%), water |
|---|---|
| Duration | 8 min |
| Main use | Bolognese sauce |
| House range | Monograno Felicetti |
How it connects to Pasta
Felicetti Monograno Matt Tagliatelle all'Uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Monograno Felicetti, Tagliatelle
Frequently asked questions
How long do you cook Felicetti Monograno Matt Tagliatelle all'Uovo?
8 minutes, according to the official Felicetti website.
What are the ingredients of Felicetti Monograno Matt Tagliatelle all'Uovo?
Organic durum wheat semolina, organic eggs (28%), 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.
- 🥚 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.
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