Spinosi Fettuccine Bio Integrali
Spinosi Fettuccine Bio Integrali: dry egg pasta in ribbons rolled into nests by Spinosi (Spinosi Pasta all'uovo range); ingredients: organic wholegrain durum wheat semolina, fresh whole organic eggs 33.4%.
Spinosi Fettuccine Bio Integrali is dry egg pasta in ribbons rolled into nests made by the Italian brand Spinosi. The product belongs to the Spinosi Pasta all'uovo range.
Ingredients: organic wholegrain durum wheat semolina, fresh whole organic eggs 33.4%. The product is certified organic. Cooking time according to the official site: 2 minutes. Pack sizes: 250 g. Protein: 13 g per 100 g.
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. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Organic wholegrain durum wheat semolina, fresh whole organic eggs 33.4% |
|---|---|
| Duration | 2 min |
| Main use | Bolognese sauce |
| House range | Spinosi Pasta all'uovo |
How it connects to Pasta
Spinosi Fettuccine Bio Integrali → kind of → Fettuccine → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Spinosi Pasta all'uovo, Fettuccine
Frequently asked questions
How long do you cook Spinosi Fettuccine Bio Integrali?
2 minutes, according to the official Spinosi website.
What are the ingredients of Spinosi Fettuccine Bio Integrali?
Organic wholegrain durum wheat semolina, fresh whole organic eggs 33.4%.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 🌾 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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