La Campofilone Fusilloni all'Uovo
La Campofilone Fusilloni all'Uovo: short spiral-shaped dry pasta by La Campofilone (La Campofilone Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs (33.4%).
La Campofilone Fusilloni all'Uovo is short spiral-shaped dry pasta 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%). Cooking time according to the official site: 2–3 minutes. Pack sizes: 250 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
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 | Durum wheat semolina, fresh eggs (33.4%) |
|---|---|
| Duration | 2–3 min |
| Main use | Pesto, pasta alla Norma |
| House range | La Campofilone Pasta all'uovo |
How it connects to Pasta
La Campofilone Fusilloni all'Uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- La Campofilone Pasta all'uovo, Fusilli
Frequently asked questions
How long do you cook La Campofilone Fusilloni all'Uovo?
2–3 minutes, according to the official La Campofilone website.
What are the ingredients of La Campofilone Fusilloni all'Uovo?
Durum wheat semolina, fresh eggs (33.4%).
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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