Rustichella d'Abruzzo Spaghetti di Saragolla Bio
Rustichella d'Abruzzo Spaghetti di Saragolla Bio: long dry pasta with a round cross-section by Rustichella d'Abruzzo (Rustichella d'Abruzzo Triticum range); ingredients: organic semi-wholegrain Saragolla durum wheat semolina, water.
Rustichella d'Abruzzo Spaghetti di Saragolla Bio is long dry pasta with a round cross-section made by the Italian brand Rustichella d'Abruzzo. The product belongs to the Rustichella d'Abruzzo Triticum range.
Ingredients: organic semi-wholegrain Saragolla durum wheat semolina, water. The product is certified organic. Pack sizes: 500 g. Protein: 14.8 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.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. Allergens: gluten. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Organic semi-wholegrain Saragolla durum wheat semolina, water |
|---|---|
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Rustichella d'Abruzzo Triticum |
How it connects to Pasta
Rustichella d'Abruzzo Spaghetti di Saragolla Bio → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Rustichella d'Abruzzo Triticum, Spaghetti
Frequently asked questions
What are the ingredients of Rustichella d'Abruzzo Spaghetti di Saragolla Bio?
Organic semi-wholegrain Saragolla durum wheat semolina, water.
What is Rustichella d'Abruzzo Spaghetti di Saragolla Bio served with?
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly.
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.
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