La Fabbrica della Pasta Tagliatelle ricce all'uovo
La Fabbrica della Pasta Tagliatelle ricce all'uovo: ribbon-shaped dry pasta by La Fabbrica della Pasta (La Fabbrica della Pasta All'uovo range); ingredients: durum wheat semolina and eggs (31.7%).
La Fabbrica della Pasta Tagliatelle ricce all'uovo is ribbon-shaped dry pasta made by the Italian brand La Fabbrica della Pasta. The product belongs to the La Fabbrica della Pasta All'uovo range.
Ingredients: durum wheat semolina and eggs (31.7%). Cooking time according to the official site: 5 minutes. Pack sizes: 250 g. Protein: 16 g per 100 g.
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 (wheat), egg. 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. 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 and eggs (31.7%) |
|---|---|
| Duration | 5 min |
| Main use | Bolognese sauce |
| House range | La Fabbrica della Pasta All'uovo |
How it connects to Pasta
La Fabbrica della Pasta Tagliatelle ricce all'uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- La Fabbrica della Pasta All'uovo, Tagliatelle
Frequently asked questions
How long do you cook La Fabbrica della Pasta Tagliatelle ricce all'uovo?
5 minutes, according to the official La Fabbrica della Pasta website.
What are the ingredients of La Fabbrica della Pasta Tagliatelle ricce all'uovo?
Durum wheat semolina and eggs (31.7%).
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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