Valfleuri Protein Penne
Valfleuri Protein Penne: short tube-shaped dry pasta by Valfleuri (Valfleuri Pâtes Protein range); ingredients: superior-quality durum wheat semolina, 12% dried egg white (the equivalent of 15 egg whites per pack).
Valfleuri Protein Penne is short tube-shaped dry pasta made by the French brand Valfleuri. The product belongs to the Valfleuri Pâtes Protein range.
Ingredients: superior-quality durum wheat semolina, 12% dried egg white (the equivalent of 15 egg whites per pack). Cooking time according to the official site: 12 minutes. Pack sizes: 500 g. Protein: 21 g per 100 g.
Sauce gets inside the tubes, so the shape works with tomato, vegetable and meat sauces as well as in baked pasta. Classic dishes for this shape: amatriciana, pasta alla Norma and puttanesca. 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 | Superior-quality durum wheat semolina, 12% dried egg white (the equivalent of 15 egg whites per pack) |
|---|---|
| Duration | 12 min |
| Main use | Amatriciana, pasta alla Norma, puttanesca |
| House range | Valfleuri Pâtes Protein |
How it connects to Pasta
Valfleuri Protein Penne → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Valfleuri Pâtes Protein, Penne
Frequently asked questions
How long do you cook Valfleuri Protein Penne?
12 minutes, according to the official Valfleuri website.
What are the ingredients of Valfleuri Protein Penne?
Superior-quality durum wheat semolina, 12% dried egg white (the equivalent of 15 egg whites per pack).
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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