Fusilloni Rigati all’albume N°19
500g pack
7.50€
Fusilloni Rigati N°19 Fusilloni Rigati N°19 Fusilloni Rigati N°19 Fusilloni Rigati N°19 Fusilloni Rigati N°19
Fusilloni Rigati N°19
Fusilloni Rigati N°19
Diameter:
19 mm
Cooking time:
12 — 14 min.
Quality, zero compromises
100% Italian semolina and eggs
Low temperature supply chain
High protein percentage
Tasty & exclusive recipe
Cooking 100g of Fusilloni Rigati all’albume N°19:
- Bring to boil 1 litre of water
- Add 100g of Fusilloni
- Add 10g of salt
- Cook for 12 – 14 min
- Drain and dress the pasta as desired
Durum wheat semolina pasta and egg white
Ingredients
Durum wheat semolina & pasteurized Category A egg white (15%)
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
Packaging
Case
Window
Nutritional table
| Energy |
1506 kJ – 355 kcal |
| Fat, total |
1,1 g |
| – Fat, saturated | 0,3 g |
| Carbohydrate | 70,4 g |
| – Sugars | 4,0 g |
| Fiber | 3,0 g |
| Protein | 15,2 g |
| Salt | 0,095 g |
