Leonardo Carassai Fettuccine di Farro all'Uovo Bio
Leonardo Carassai Fettuccine di Farro all'Uovo Bio: dry egg pasta in ribbons rolled into nests by Leonardo Carassai (Leonardo Carassai Linea all'uovo Bio range).
Leonardo Carassai Fettuccine di Farro all'Uovo Bio is dry egg pasta in ribbons rolled into nests made by the Italian brand Leonardo Carassai. The product belongs to the Leonardo Carassai Linea all'uovo Bio range.
The product is certified organic. Cooking time according to the official site: 1–2 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. The full list of ingredients and allergens is printed on the pack. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Duration | 1–2 min |
|---|---|
| Main use | Bolognese sauce |
| House range | Leonardo Carassai Linea all'uovo Bio |
How it connects to Pasta
Leonardo Carassai Fettuccine di Farro all'Uovo Bio → kind of → Fettuccine → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Emmer
- Part of
- Leonardo Carassai Linea all'uovo Bio, Fettuccine
Frequently asked questions
How long do you cook Leonardo Carassai Fettuccine di Farro all'Uovo Bio?
1–2 minutes, according to the official Leonardo Carassai website.
What is Leonardo Carassai Fettuccine di Farro all'Uovo Bio served with?
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings.
What to read next
- 🥚 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.
- Emmer — One of the oldest wheats (Triticum dicoccum), a hulled relative of durum wheat sold in Italy as farro; it contains gluten and gives rustic wholemeal pasta.
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