Rustichella d'Abruzzo Quadrucci all'Uovo
Rustichella d'Abruzzo Quadrucci all'Uovo: small dry soup pasta (pastina) by Rustichella d'Abruzzo (Rustichella d'Abruzzo Pasta all'Uovo range); ingredients: durum wheat semolina, eggs 20%.
Rustichella d'Abruzzo Quadrucci all'Uovo is small dry soup pasta (pastina) made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Pasta all'Uovo range.
Ingredients: durum wheat semolina, eggs 20%. 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.
Small shapes like this are cooked in broth or in vegetable and legume soups and are often given to children. Allergens: gluten, egg. Small pasta is usually tipped straight into boiling broth or soup and cooked in it until tender. The cooking time is printed on the pack. Rustichella d'Abruzzo is a pasta maker from Abruzzo, founded in 1924 in the town of Penne; its pasta is made at plants in Pianella and Moscufo (province of Pescara).
Facts
| Raw material | Durum wheat semolina, eggs 20% |
|---|---|
| Main use | Broths and soups |
| House range | Rustichella d'Abruzzo Pasta all'Uovo |
How it connects to Pasta
Rustichella d'Abruzzo Quadrucci all'Uovo → 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 Quadrucci all'Uovo?
Durum wheat semolina, eggs 20%.
What is Rustichella d'Abruzzo Quadrucci all'Uovo served with?
Small shapes like this are cooked in broth or in vegetable and legume soups and are often given to children.
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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