Leonardo Carassai Chitarra di Campofilone al Tartufo
Leonardo Carassai Chitarra di Campofilone al Tartufo: 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, summer black truffle flavouring 2%.
Leonardo Carassai Chitarra di Campofilone al Tartufo 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, summer black truffle flavouring 2%. 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, summer black truffle flavouring 2% |
|---|---|
| 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 al Tartufo → 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 al Tartufo?
4–5 minutes, according to the official Leonardo Carassai website.
What are the ingredients of Leonardo Carassai Chitarra di Campofilone al Tartufo?
Durum wheat semolina, fresh eggs 30%, type 00 wheat flour, summer black truffle flavouring 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.
- 🥚 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.
Similar
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