Marilungo Fettuccine alla Salvia
Marilungo Fettuccine alla Salvia: dry egg pasta in ribbons rolled into nests by Marilungo (Marilungo Pasta all'uovo range).
Marilungo Fettuccine alla Salvia is dry egg pasta in ribbons rolled into nests made by the Italian brand Marilungo. The product belongs to the Marilungo Pasta all'uovo range.
Cooking time according to the official site: 1.5 minutes. Dimensions given by the brand: width 3.5 mm, thickness 0.7 mm. Pack sizes: 250 g. It is dried slowly at a low temperature (about 24 hours).
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. 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 | Semolina from durum wheat grown in Marche, Umbria and Tuscany, and eggs from barn-raised hens |
|---|---|
| Duration | 1.5 min |
| Main use | Bolognese sauce |
| House range | Marilungo Pasta all'uovo |
How it connects to Pasta
Marilungo Fettuccine alla Salvia → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marilungo Pasta all'uovo, Fettuccine
Frequently asked questions
How long do you cook Marilungo Fettuccine alla Salvia?
1.5 minutes, according to the official Marilungo website.
What are the ingredients of Marilungo Fettuccine alla Salvia?
Semolina from durum wheat grown in Marche, Umbria and Tuscany, and eggs from barn-raised hens. The full list of ingredients and allergens is printed on the pack.
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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