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Fusilloni Rigati all’albume N°19

500g pack

7.90

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

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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
Cottura per 100g di Fusilloni Rigati all’albume N°19:
  1. Bring to boil 1 litre of water
  2. Add 100g of Fusilloni
  3. Add 10g of salt
  4. Cook for 12 – 14 min
  5. 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
Fusilloni Rigati all’albume N°19