La Fabbrica della Pasta Spaghetti al peperoncino
La Fabbrica della Pasta Spaghetti al peperoncino: long dry pasta with a round cross-section by La Fabbrica della Pasta (La Fabbrica della Pasta Gli Aromatizzati range); ingredients: durum wheat semolina, water, chilli powder (2%) and sweet paprika (2%).
La Fabbrica della Pasta Spaghetti al peperoncino is long dry pasta with a round cross-section 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, chilli powder (2%) and sweet paprika (2%). Cooking time according to the official site: 8 minutes. Pack sizes: 500 g. Protein: 13 g per 100 g.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe 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, chilli powder (2%) and sweet paprika (2%) |
|---|---|
| Duration | 8 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | La Fabbrica della Pasta Gli Aromatizzati |
How it connects to Pasta
La Fabbrica della Pasta Spaghetti al peperoncino → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- La Fabbrica della Pasta Gli Aromatizzati, Spaghetti
Frequently asked questions
How long do you cook La Fabbrica della Pasta Spaghetti al peperoncino?
8 minutes, according to the official La Fabbrica della Pasta website.
What are the ingredients of La Fabbrica della Pasta Spaghetti al peperoncino?
Durum wheat semolina, water, chilli powder (2%) and sweet paprika (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.
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