Marcozzi Radiatori
Marcozzi Radiatori: short dry pasta in a decorative shape by Marcozzi (Marcozzi Pasta all'uovo range); ingredients: durum wheat semolina, fresh eggs 30.3%.
Marcozzi Radiatori is short dry pasta in a decorative shape made by the Italian brand Marcozzi. The product belongs to the Marcozzi Pasta all'uovo range.
Ingredients: durum wheat semolina, fresh eggs 30.3%. Cooking time according to the official site: 8–10 minutes. Pack sizes: 3 kg. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
Its folds and edges hold light sauces, so it suits vegetables, pesto, cream sauces and pasta salads. Classic dishes for this shape: pesto. 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 30.3% |
|---|---|
| Duration | 8–10 min |
| Main use | Pesto |
| House range | Marcozzi Pasta all'uovo |
How it connects to Pasta
Marcozzi Radiatori → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marcozzi Pasta all'uovo, Radiatori
Frequently asked questions
How long do you cook Marcozzi Radiatori?
8–10 minutes, according to the official Marcozzi website.
What are the ingredients of Marcozzi Radiatori?
Durum wheat semolina, fresh eggs 30.3%.
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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