La Molisana Fettuccine biologiche n.5
La Molisana Fettuccine biologiche n.5: ribbon-shaped dry pasta by La Molisana (La Molisana Le Biologiche range, No. 5); ingredients: organic durum wheat semolina from wheat grown and milled in Italy.
La Molisana Fettuccine biologiche n.5 is ribbon-shaped dry pasta made by the Italian brand La Molisana. The product belongs to the La Molisana Le Biologiche range. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. In La Molisana's numbering the shape is No. 5: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
The official site names the main ingredients: organic durum wheat semolina from wheat grown and milled in Italy. Cooking time according to the official site: 13 minutes. Pack sizes: 500 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).
Facts
| Raw material | Organic durum wheat semolina from wheat grown and milled in Italy |
|---|---|
| Duration | 13 min |
| Main use | Bolognese sauce |
| House range | La Molisana Le Biologiche |
How it connects to Pasta
La Molisana Fettuccine biologiche n.5 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- La Molisana Le Biologiche, Fettuccine
Frequently asked questions
How long do you cook La Molisana Fettuccine biologiche n.5?
13 minutes, according to the official La Molisana website.
What does n.5 mean in the name La Molisana Fettuccine biologiche n.5?
It is the shape's number in the La Molisana catalogue and identifies this exact cut and size. Other brands number their shapes differently.
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.
Similar
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