La Campofilone Busiata all'Uovo
La Campofilone Busiata all'Uovo: short twisted dry pasta with rolled edges by La Campofilone (La Campofilone Pasta all'uovo range); ingredients: only eggs and durum wheat semolina from the maker's own farm.
La Campofilone Busiata all'Uovo is short twisted dry pasta with rolled edges made by the Italian brand La Campofilone. The product belongs to the La Campofilone Pasta all'uovo range.
Ingredients: only eggs and durum wheat semolina from the maker's own farm. Cooking time according to the official site: 12 minutes. Dimensions given by the brand: diameter 0.7 cm. Pack sizes: 250 g.
Spirals and twists trap sauce in their grooves, so they suit pesto, vegetable sauces and cold pasta salads. Classic dishes for this shape: pesto and pasta alla Norma. 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 | Only eggs and durum wheat semolina from the maker's own farm |
|---|---|
| Duration | 12 min |
| Main use | Pesto, pasta alla Norma |
| House range | La Campofilone Pasta all'uovo |
How it connects to Pasta
La Campofilone Busiata all'Uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- La Campofilone Pasta all'uovo, Busiate
Frequently asked questions
How long do you cook La Campofilone Busiata all'Uovo?
12 minutes, according to the official La Campofilone website.
What are the ingredients of La Campofilone Busiata all'Uovo?
Only eggs and durum wheat semolina from the maker's own farm.
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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