Leonardo Carassai Chitarra di Campofilone Aglio e Prezzemolo
Leonardo Carassai Chitarra di Campofilone Aglio e Prezzemolo: long dry pasta with a square cross-section by Leonardo Carassai (Leonardo Carassai Tagli speciali range); ingredients: durum wheat semolina, fresh eggs 30%, type 00 wheat flour, garlic 1.5%, parsley 1.5%.
Leonardo Carassai Chitarra di Campofilone Aglio e Prezzemolo is long dry pasta with a square cross-section made by the Italian brand Leonardo Carassai. The product belongs to the Leonardo Carassai Tagli speciali range.
Ingredients: durum wheat semolina, fresh eggs 30%, type 00 wheat flour, garlic 1.5%, parsley 1.5%. Cooking time according to the official site: 4–5 minutes. Dimensions given by the brand: length 50 cm, width 1.2 mm, thickness 1.2 mm. Pack sizes: 250 g.
The square edges give a firm bite and hold meat ragù, tomato sauces and pecorino-based dressings well. Classic dishes for this shape: amatriciana, cacio e pepe and carbonara. Allergens: gluten, egg. 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, fresh eggs 30%, type 00 wheat flour, garlic 1.5%, parsley 1.5% |
|---|---|
| Duration | 4–5 min |
| Main use | Amatriciana, cacio e pepe, carbonara |
| House range | Leonardo Carassai Tagli speciali |
How it connects to Pasta
Leonardo Carassai Chitarra di Campofilone Aglio e Prezzemolo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, Wheat flour, 🌾 Durum wheat
- Part of
- Leonardo Carassai Tagli speciali, Spaghetti alla chitarra
Frequently asked questions
How long do you cook Leonardo Carassai Chitarra di Campofilone Aglio e Prezzemolo?
4–5 minutes, according to the official Leonardo Carassai website.
What are the ingredients of Leonardo Carassai Chitarra di Campofilone Aglio e Prezzemolo?
Durum wheat semolina, fresh eggs 30%, type 00 wheat flour, garlic 1.5%, parsley 1.5%.
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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