Misko Tagliatelle
Misko Tagliatelle: dry durum wheat pasta in ribbons rolled into nests by Misko (Misko Vasiki Seira range); ingredients: durum wheat semolina and water.
Misko Tagliatelle is dry durum wheat pasta in ribbons rolled into nests made by the Greek brand Misko. The product belongs to the Misko Vasiki Seira range.
Ingredients: durum wheat semolina and water. Cooking time according to the official site: 4–6 minutes. Pack sizes: 500 g. Protein: 12 g per 100 g.
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 (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 water |
|---|---|
| Duration | 4–6 min |
| Main use | Bolognese sauce |
| House range | Misko Vasiki Seira |
How it connects to Pasta
Misko Tagliatelle → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Misko Vasiki Seira, Tagliatelle
Frequently asked questions
How long do you cook Misko Tagliatelle?
4–6 minutes, according to the official Misko website.
What are the ingredients of Misko Tagliatelle?
Durum wheat semolina and water.
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
Misko Linguine-Lasagne · Misko Achivades · Misko Kouskousaki · Misko Peponaki · Misko Sousamaki · Misko Fides Psilos