Leonardo Carassai Fettuccine di Campofilone al Peperoncino
Leonardo Carassai Fettuccine di Campofilone al Peperoncino: dry egg pasta in ribbons rolled into nests by Leonardo Carassai (Leonardo Carassai Tagli speciali range); ingredients: durum wheat semolina, fresh eggs 30%, type 00 wheat flour, chilli pepper 3%.
Leonardo Carassai Fettuccine di Campofilone al Peperoncino is dry egg pasta in ribbons rolled into nests 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, chilli pepper 3%. Cooking time according to the official site: 2–3 minutes. Dimensions given by the brand: length 50 cm, width 4 mm, thickness 0.6 mm. Pack sizes: 250 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, egg. 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, fresh eggs 30%, type 00 wheat flour, chilli pepper 3% |
|---|---|
| Duration | 2–3 min |
| Main use | Bolognese sauce |
| House range | Leonardo Carassai Tagli speciali |
How it connects to Pasta
Leonardo Carassai Fettuccine di Campofilone al Peperoncino → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, Wheat flour, 🌾 Durum wheat
- Part of
- Leonardo Carassai Tagli speciali, Fettuccine
Frequently asked questions
How long do you cook Leonardo Carassai Fettuccine di Campofilone al Peperoncino?
2–3 minutes, according to the official Leonardo Carassai website.
What are the ingredients of Leonardo Carassai Fettuccine di Campofilone al Peperoncino?
Durum wheat semolina, fresh eggs 30%, type 00 wheat flour, chilli pepper 3%.
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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