Spinosi Tortellini Piccoli
Spinosi Tortellini Piccoli: fresh filled egg pasta by Spinosi (Spinosi Freschi ripieni range); filling: beef and pork with cooked ham, mortadella and Parmigiano Reggiano.
Spinosi Tortellini Piccoli is fresh filled egg pasta made by the Italian brand Spinosi. The product belongs to the Spinosi Freschi ripieni range.
The official site names the main ingredients: dough of durum wheat semolina and fresh whole eggs 33.4%; filling of beef 30%, fresh pork 15%, cooked ham, mortadella, Parmigiano Reggiano, prosciutto crudo and breadcrumbs. Filling: beef and pork with cooked ham, mortadella and Parmigiano Reggiano. Cooking time according to the official site: 4 minutes. Pack sizes: 500 g. Protein: 18.3 g per 100 g.
Filled pasta is served simply, with melted butter and sage, a light tomato sauce or in broth, often with grated Parmesan. Allergens: gluten, egg, milk, celery, tree nuts. The full list of ingredients and allergens is printed on the pack.
Facts
| Raw material | Dough of durum wheat semolina and fresh whole eggs 33.4%; filling of beef 30%, fresh pork 15%, cooked ham, mortadella, Parmigiano Reggiano, prosciutto crudo and breadcrumbs |
|---|---|
| Duration | 4 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Spinosi Freschi ripieni |
How it connects to Pasta
Spinosi Tortellini Piccoli → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, Wheat flour, 🌾 Durum wheat
- Part of
- Spinosi Freschi ripieni, Tortellini
Frequently asked questions
How long do you cook Spinosi Tortellini Piccoli?
4 minutes, according to the official Spinosi website.
What is the filling of Spinosi Tortellini Piccoli?
Beef and pork with cooked ham, mortadella and Parmigiano Reggiano.
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.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
Similar
Spinosi Tortellini · Spinosi Fagottini · Spinosi Mezzelune · Spinosi Raviolini di Carne · Spinosi Ravioli di Carne · Spinosi Cappelletti