Rustichella d'Abruzzo Laganelle all'Uovo al Limone
Rustichella d'Abruzzo Laganelle all'Uovo al Limone: dry egg pasta in ribbons rolled into nests by Rustichella d'Abruzzo (Rustichella d'Abruzzo Pasta all'Uovo range); ingredients: durum wheat semolina, whole eggs 19.36%, lemon 1%, water.
Rustichella d'Abruzzo Laganelle all'Uovo al Limone is dry egg pasta in ribbons rolled into nests made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Pasta all'Uovo range.
Ingredients: durum wheat semolina, whole eggs 19.36%, lemon 1%, water. Pack sizes: 250 g. Protein: 12.6 g per 100 g. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
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. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Durum wheat semolina, whole eggs 19.36%, lemon 1%, water |
|---|---|
| Main use | Bolognese sauce |
| House range | Rustichella d'Abruzzo Pasta all'Uovo |
How it connects to Pasta
Rustichella d'Abruzzo Laganelle all'Uovo al Limone → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Rustichella d'Abruzzo Pasta all'Uovo
Frequently asked questions
What are the ingredients of Rustichella d'Abruzzo Laganelle all'Uovo al Limone?
Durum wheat semolina, whole eggs 19.36%, lemon 1%, water.
What is Rustichella d'Abruzzo Laganelle all'Uovo al Limone served with?
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings.
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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