Gallo Al Huevo
Gallo egg pasta range from Spain made from durum wheat semolina and fresh pasteurised egg: maccheroni, tagliata and spaghettini.
Gallo Al Huevo is the egg pasta range of Pastas Gallo. According to the official site it is made from durum wheat semolina and fresh pasteurised egg, which give it a creamier texture and a stronger flavour than plain semolina pasta. The site does not state the share of egg in the dough.
The range has three shapes: maccheroni (short tubes), tagliata (cut ribbons) and spaghettini (thin spaghetti). The maker suggests serving them with cheese, meat or mushroom sauces, or simply with butter or vegetables. Like other dry pasta, it is cooked in plenty of boiling water for the time shown on the pack.
The pasta contains wheat and egg, so it is not suitable for people with an allergy to either; the label gives the full list of ingredients and possible traces. The range belongs to egg pasta.
Facts
| Raw material | Durum wheat semolina, fresh pasteurised egg |
|---|---|
| Main use | Pasta for cheese, meat and mushroom sauces |
What it includes
How it connects to Pasta
Gallo Al Huevo → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg
- Part of
- Pastas Gallo, Egg pasta
- Similar and different
- Macaroni, Spaghetti
Frequently asked questions
What is in Gallo egg pasta?
Durum wheat semolina and fresh pasteurised egg.
Which shapes are in Gallo Al Huevo?
Maccheroni, tagliata and spaghettini.
What to read next
- 🥚 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.
- Macaroni — Dry durum wheat pasta sold under the name maccheroni; for example, Barilla's Maccheroni N°44 is a short pasta made from durum wheat semolina and water.
Similar
Gallo Clásica · Gallo Al Bronce · Gallo Proteína · Gallo Placas · Gallo Pasta Fresca · Gallo Integral