Rustichella d'Abruzzo Linguette all'Uovo Distese a Mano
Rustichella d'Abruzzo Linguette all'Uovo Distese a Mano: dry egg pasta in ribbons rolled into nests by Rustichella d'Abruzzo (Rustichella d'Abruzzo Pasta all'Uovo range); ingredients: durum wheat semolina, fresh whole eggs (35%).
Rustichella d'Abruzzo Linguette all'Uovo Distese a Mano 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, fresh whole eggs (35%). Pack sizes: 250 g. Protein: 15 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, fresh whole eggs (35%) |
|---|---|
| Main use | Bolognese sauce |
| House range | Rustichella d'Abruzzo Pasta all'Uovo |
How it connects to Pasta
Rustichella d'Abruzzo Linguette all'Uovo Distese a Mano → 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 Linguette all'Uovo Distese a Mano?
Durum wheat semolina, fresh whole eggs (35%).
What is Rustichella d'Abruzzo Linguette all'Uovo Distese a Mano 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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