La Fabbrica della Pasta Scialatielli al bronzo IGP
La Fabbrica della Pasta Scialatielli al bronzo IGP: short dry pasta in a traditional Italian regional shape by La Fabbrica della Pasta (La Fabbrica della Pasta Pasta di Gragnano IGP range); ingredients: durum wheat semolina and water.
La Fabbrica della Pasta Scialatielli al bronzo IGP is short dry pasta in a traditional Italian regional shape made by the Italian brand La Fabbrica della Pasta. The product belongs to the La Fabbrica della Pasta Pasta di Gragnano IGP range. On the official site the product is labelled Pasta di Gragnano IGP, the EU protected geographical indication for dry pasta made in Gragnano.
Ingredients: durum wheat semolina and water. Cooking time according to the official site: 15 minutes. Pack sizes: 500 g. Protein: 13 g per 100 g.
Regional shapes like this are served with vegetables such as turnip tops or broccoli, with tomato sauce, sausage or ricotta. 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 and water |
|---|---|
| Duration | 15 min |
| Main use | Vegetable and tomato sauces, sausage, ricotta |
| House range | La Fabbrica della Pasta Pasta di Gragnano IGP |
How it connects to Pasta
La Fabbrica della Pasta Scialatielli al bronzo IGP → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- La Fabbrica della Pasta Pasta di Gragnano IGP, Scialatielli, Pasta di Gragnano
Frequently asked questions
How long do you cook La Fabbrica della Pasta Scialatielli al bronzo IGP?
15 minutes, according to the official La Fabbrica della Pasta website.
What are the ingredients of La Fabbrica della Pasta Scialatielli al bronzo IGP?
Durum wheat semolina and water.
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.
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