Marilungo Maccheroncini IGP
Marilungo Maccheroncini IGP: dry egg pasta in ribbons rolled into nests by Marilungo (Marilungo Maccheroncini di Campofilone IGP range).
Marilungo Maccheroncini IGP is dry egg pasta in ribbons rolled into nests made by the Italian brand Marilungo. The product belongs to the Marilungo Maccheroncini di Campofilone IGP range. It is sold under the EU protected geographical indication “Maccheroncini di Campofilone IGP”.
Cooking time according to the official site: 1.5 minutes. Dimensions given by the brand: width 1 mm, thickness 0.7 mm. Pack sizes: 250 g, 500 g, 1 kg. 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.
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 Maccheroncini di Campofilone IGP |
How it connects to Pasta
Marilungo Maccheroncini IGP → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marilungo Maccheroncini di Campofilone IGP, Maccheroncini di Campofilone
Frequently asked questions
How long do you cook Marilungo Maccheroncini IGP?
1.5 minutes, according to the official Marilungo website.
Is Marilungo Maccheroncini IGP a protected-name product?
Yes: the brand sells it under the EU protected geographical indication “Maccheroncini di Campofilone IGP”.
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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