La Fabbrica della Pasta Penne rigate agli spinaci
La Fabbrica della Pasta Penne rigate agli spinaci: short tube-shaped dry pasta by La Fabbrica della Pasta (La Fabbrica della Pasta Gli Aromatizzati range); ingredients: durum wheat semolina, water and dried spinach (2%).
La Fabbrica della Pasta Penne rigate agli spinaci is short tube-shaped dry pasta made by the Italian brand La Fabbrica della Pasta. The product belongs to the La Fabbrica della Pasta Gli Aromatizzati range.
Ingredients: durum wheat semolina, water and dried spinach (2%). Cooking time according to the official site: 9 minutes. Pack sizes: 500 g. Protein: 13 g per 100 g.
Sauce gets inside the tubes, so the shape works with tomato, vegetable and meat sauces as well as in baked pasta. Classic dishes for this shape: amatriciana, pasta alla Norma and puttanesca. Allergens: gluten (wheat). May contain traces of mustard and soy. 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, water and dried spinach (2%) |
|---|---|
| Duration | 9 min |
| Main use | Amatriciana, pasta alla Norma, puttanesca |
| House range | La Fabbrica della Pasta Gli Aromatizzati |
How it connects to Pasta
La Fabbrica della Pasta Penne rigate agli spinaci → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, 🥬 Spinach
- Part of
- La Fabbrica della Pasta Gli Aromatizzati, Penne
Frequently asked questions
How long do you cook La Fabbrica della Pasta Penne rigate agli spinaci?
9 minutes, according to the official La Fabbrica della Pasta website.
What are the ingredients of La Fabbrica della Pasta Penne rigate agli spinaci?
Durum wheat semolina, water and dried spinach (2%).
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.
- 🥬 Spinach — Leafy vegetable (Spinacia oleracea) that naturally colours green pasta: dried spinach goes into the dough, cooked leaves into ricotta fillings.
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