Lubella Jajeczne
Lubella egg pasta from wheat pasta flour: 2-, 4- and 5-egg with hen's eggs and 10-egg with quail eggs, mostly for soup.
Lubella Jajeczne is Lubella's egg pasta, made from wheat pasta flour, eggs and turmeric for colour. The website divides it into four groups by the number of eggs per kilogram of flour.
The 2-egg pasta (2-jajeczny) contains 9% eggs from barn-housed hens; it includes krajanka, krajaneczka, "rice", koraliki and gwiazdki, which cook in about 5 minutes. The 4-egg pasta (4-jajeczny) has 17.5% free-range eggs; it comes as świderki, fale and krajaneczka and cooks in 7–9 minutes. The 5-egg pasta (5-jajeczny) has 21.6% eggs and comes as nitki, wstążki and krajanka, cooking in about 6 minutes. The 10-egg pasta (10-jajeczny) is thin nitki with quail eggs (8.6%), cooked for about 5 minutes.
Most shapes are small noodles for broth and other soups. After cooking the pasta is drained and rinsed with cold water.
Facts
| Raw material | Wheat pasta flour, hen's or quail eggs, turmeric |
|---|---|
| Main use | Egg noodles for broth and soups |
What it includes
- Lubella Fale 4-jajeczne
- Lubella Gwiazdki 2-jajeczne
- Lubella Koraliki 2-jajeczne
- Lubella Krajaneczka 2-jajeczna
- Lubella Krajaneczka 4-jajeczna
- Lubella Krajanka 2-jajeczna
- Lubella Krajanka 5-jajeczna
- Lubella Nitki 5-jajeczne
- Lubella Nitki z Jajami Przepiórczymi
- Lubella Ryż 2-jajeczny
- Lubella Wstążki 5-jajeczne
- Lubella Świderki 4-jajeczne
How it connects to Pasta
Lubella Jajeczne → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg
- Part of
- 🏭 Lubella, Egg pasta
- Similar and different
- Fusilli, Tagliatelle
Frequently asked questions
How many eggs are in Lubella egg pasta?
2, 4 or 5 hen's eggs or 10 quail eggs per 1 kg of flour, between 8.6% and 21.6% of the ingredients.
What is Lubella egg pasta used for?
Mainly for broth and other soups: most shapes are small noodles and fine threads.
What to read next
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
- Fusilli — Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.
- 🥚 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.
- Tagliatelle — Long flat ribbons of pasta from Emilia-Romagna; the Bologna tagliatella deposited in 1972 is 8 mm wide when cooked.
Similar
Lubella Express · Lubella Mini · Lubella Pełne Ziarno · Lubella Dziecięce · Lubella Orkisz & Durum · Lubella Klasyczny