
Reference: 128
Calamari 500g pack
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Così denominati perché venivano preparati con un attrezzo detto chitarra, si caratterizzano per la loro forma di spaghetti a sezione quadrata.
Ottimi da servire con la carne anche di cacciagione così come con sughi di pesce e verdure, si abbinano perfettamente a tutti gli ingredienti della tradizione mediterranea.
Prodotto da lavorazione artigianale essiccato a basse temperature. Trafilatura al bronzo
Confezionati singolarmente in formato da 500 gr e imballati in cartone da 12 confezioni.
Ingredienti
Semola di grano duro | Acqua
Contiene Glutine - Può contenere Soia e Senape
PASTA PRODOTTA CON 100% GRANO ITALIANO.
Origine del grano: Italia | Paese di molitura: Italia
-----------------------------------------------
Valori nutrizionali
Valore Energetico: 1511 KJ - 356 kcal (valori per 100 g).
Grassi: 1,5 g
di cui Grassi saturi: 0,3 g
Carboidrati: 71,7g
di cui Zuccheri: 3g
Proteine: 11,8g
Sale: 0,002g
Consigli per una cottura perfetta
Usare 6 litri d'acqua per 500g.
Salare e quando l'acqua bolle, versare la pasta.
Mescolare di tanto in tanto.
A cottura ultimata scolare e condire a piacimento.
Tempo di cottura: 10-12 min.
Ancora nessuna recensione da parte degli utenti.
Reference: 128
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 119
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 125
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 22317
Le Ricciarelle is a pasta produced with durum wheat semolina and water. They are originally from Campania.
Reference: 121-12
Brand: Gruppo Soldano S.r.l.
Fettuccine is a pasta that in many ways refers to the classic Tagliatelle, differentiating from this last mainly for the width of the strips.
Reference: 131-12
Rigatoni is characterized by ribbed surface and for its large center hole that grips and contains the sauce to enhance the complete flavor of the pasta.
Reference: 120-12
Known and appreciated throughout the world, the Tagliatelle trace their roots in the culinary culture of the Emilia Romagna. A very thin pastry drawn artfully folded on itself to be then cut and unrolled.
Reference: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 142-12
Bucatini is of Neapolitan origin, has elongated shape similar to spaghetti, but much larger and hollow inside. Typical at the city of Rome, which matches them with strong but simple seasonings.
Reference: 128-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 119-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 0148-12
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 132-12
Penne is among the most beloved formats for their versatility. Their sleek shape is characterized by oblique "pen like" cut, the lining capable of retaining for the best any seasoning.
Reference: 22317-12
Le Ricciarelle is a pasta produced with durum wheat semolina and water. They are originally from Campania.
Reference: 120
Known and appreciated throughout the world, the Tagliatelle trace their roots in the culinary culture of the Emilia Romagna. A very thin pastry drawn artfully folded on itself to be then cut and unrolled.
Reference: 0148
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 127
Typical pasta of Neapolitan tradition, is a kind of giant macaroni with typical scratching on the surface.
Reference: 139
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
Reference: 127-12
Typical pasta of Neapolitan tradition, is a kind of giant macaroni with typical scratching on the surface.
Reference: 121
Brand: Gruppo Soldano S.r.l.
Fettuccine is a pasta that in many ways refers to the classic Tagliatelle, differentiating from this last mainly for the width of the strips.
Reference: 140-12
Struncatura is a particular type of pasta, similar to linguine, of ancient and typical tradition of Calabria. It is made with buckwheat flour which gives it a nice brown color.
Reference: 249-12
Pappardelle are a pasta shape very similar to tagliatelle but with a greater width.It is a typical pasta of the Tuscan tradition.
Reference: 139-12
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
Reference: 140
Struncatura is a particular type of pasta, similar to linguine, of ancient and typical tradition of Calabria. It is made with buckwheat flour which gives it a nice brown color.
Reference: 191
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 249
Pappardelle are a pasta shape very similar to tagliatelle but with a greater width.It is a typical pasta of the Tuscan tradition.
Reference: 142
Bucatini is of Neapolitan origin, has elongated shape similar to spaghetti, but much larger and hollow inside. Typical at the city of Rome, which matches them with strong but simple seasonings.
Reference: 131
Rigatoni is characterized by ribbed surface and for its large center hole that grips and contains the sauce to enhance the complete flavor of the pasta.
Reference: 132
Penne is among the most beloved formats for their versatility. Their sleek shape is characterized by oblique "pen like" cut, the lining capable of retaining for the best any seasoning.
Reference: 128-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.