La Campofilone Fettuccine alla Salvia
La Campofilone Fettuccine alla Salvia: dry egg pasta in ribbons rolled into nests by La Campofilone (La Campofilone Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs (33.4%), dried sage leaves (1.3%).
La Campofilone Fettuccine alla Salvia is dry egg pasta in ribbons rolled into nests made by the Italian brand La Campofilone. The product belongs to the La Campofilone Pasta all'uovo range.
Ingredients: durum wheat semolina, fresh eggs (33.4%), dried sage leaves (1.3%). Cooking time according to the official site: 1–2 minutes. Dimensions given by the brand: width 4 mm. Pack sizes: 250 g. Protein: 16.5 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
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.
Facts
| Raw material | Durum wheat semolina, fresh eggs (33.4%), dried sage leaves (1.3%) |
|---|---|
| Duration | 1–2 min |
| Main use | Bolognese sauce |
| House range | La Campofilone Pasta all'uovo |
How it connects to Pasta
La Campofilone Fettuccine alla Salvia → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- La Campofilone Pasta all'uovo, Fettuccine
Frequently asked questions
How long do you cook La Campofilone Fettuccine alla Salvia?
1–2 minutes, according to the official La Campofilone website.
What are the ingredients of La Campofilone Fettuccine alla Salvia?
Durum wheat semolina, fresh eggs (33.4%), dried sage leaves (1.3%).
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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