Melissa Koralli Rige me Kokkini Faki
Melissa Koralli Rige me Kokkini Faki: short curved tube-shaped dry pasta by Melissa (Melissa me Ospria range); ingredients: durum wheat semolina and red lentil flour.
Melissa Koralli Rige me Kokkini Faki is short curved tube-shaped dry pasta made by the Greek brand Melissa. The product belongs to the Melissa me Ospria range.
The official site names the main ingredients: durum wheat semolina and red lentil flour. Cooking time according to the official site: 7–8 minutes.
The curve traps sauce, making the shape a good choice for cheese sauces, legume soups and baked pasta. Classic dishes for this shape: cacio e pepe. Allergens: gluten (wheat). 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. A common rule is about one litre of water and 7–10 g of salt for every 100 g of pasta.
Facts
| Raw material | Durum wheat semolina and red lentil flour |
|---|---|
| Duration | 7–8 min |
| Main use | Cacio e pepe |
| House range | Melissa me Ospria |
How it connects to Pasta
Melissa Koralli Rige me Kokkini Faki → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, Red lentil flour, 🌾 Durum wheat
- Part of
- Melissa me Ospria, Macaroni
Frequently asked questions
How long do you cook Melissa Koralli Rige me Kokkini Faki?
7–8 minutes, according to the official Melissa website.
What are the ingredients of Melissa Koralli Rige me Kokkini Faki?
Durum wheat semolina and red lentil flour.
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.
Similar
Garofalo Maccheroni Pasta Fresca · Rummo Gomiti Rigati n.169 · Rummo Maccheroncelli Rigati n.7 · Divella Chifferini Rigati n.47 · Divella Chifferini Lisci n.48 · Divella Gomiti n.53