Rustichella d'Abruzzo Pizzoccheri
Rustichella d'Abruzzo Pizzoccheri: pizzoccheri, short flat ribbons made with buckwheat flour by Rustichella d'Abruzzo (Rustichella d'Abruzzo Classica range); ingredients: semi-wholegrain durum wheat semolina, buckwheat flour, durum wheat semolina.
Rustichella d'Abruzzo Pizzoccheri is pizzoccheri, short flat ribbons made with buckwheat flour made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Classica range.
Ingredients: semi-wholegrain durum wheat semolina, buckwheat flour, durum wheat semolina. Dimensions given by the brand: length 7 cm. Pack sizes: 250 g. Protein: 11.77 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.
In Valtellina pizzoccheri are boiled with potatoes and cabbage or chard and dressed with butter, garlic, sage and cheese. Allergens: gluten. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Semi-wholegrain durum wheat semolina, buckwheat flour, durum wheat semolina |
|---|---|
| Main use | With potatoes, cabbage, butter and cheese |
| House range | Rustichella d'Abruzzo Classica |
How it connects to Pasta
Rustichella d'Abruzzo Pizzoccheri → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, Buckwheat flour, 🌾 Durum wheat, Whole wheat flour
- Part of
- Rustichella d'Abruzzo Classica, Pizzoccheri
Frequently asked questions
What are the ingredients of Rustichella d'Abruzzo Pizzoccheri?
Semi-wholegrain durum wheat semolina, buckwheat flour, durum wheat semolina.
What is Rustichella d'Abruzzo Pizzoccheri served with?
In Valtellina pizzoccheri are boiled with potatoes and cabbage or chard and dressed with butter, garlic, sage and cheese.
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.
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
Similar
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