Marilungo Tagliolini al Nero di Seppia
Marilungo Tagliolini al Nero di Seppia: dry egg pasta in ribbons rolled into nests by Marilungo (Marilungo Pasta all'uovo range).
Marilungo Tagliolini al Nero di Seppia 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 1.5 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, molluscs. 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 Pasta all'uovo |
How it connects to Pasta
Marilungo Tagliolini al Nero di Seppia → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat, 🦑 Cuttlefish ink
- Part of
- Marilungo Pasta all'uovo, Tagliolini
Frequently asked questions
How long do you cook Marilungo Tagliolini al Nero di Seppia?
1.5 minutes, according to the official Marilungo website.
What are the ingredients of Marilungo Tagliolini al Nero di Seppia?
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.
- 🦑 Cuttlefish ink — Dark fluid from the ink sac of the cuttlefish (Sepia) that turns pasta black — Italian nero di seppia; as a mollusc it is an allergen.
Similar
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