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Spaghettoni all’albume N°2.5

Pietro Massi’s exclusive Egg white Spaghettoni are produced without the use of a die, thus eliminating any type of pressure or thermal stress that would alter their nutritional and sensorial properties. The result is a “live” product.

500g pack

8.70

Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5

Spaghettoni N°2.5

Spaghettoni N°2.5

,

Lunghezza:

240 mm

Cooking time:

12 — 13 min.

Spaghettoni with toasted linseed oil and black truffle

Chef Mauro Uliassi, 3 Michelin Stars

  • Spaghettoni di semola N°2.5
  • Toasted linseed oil
  • Black truffle

Quality, zero compromises

100% Italian semolina and eggs
Low temperature supply chain
High protein percentage
Tasty & exclusive recipe
Cottura per 100g di Spaghettoni all’albume N°2.5:
  1. Bring to boil 1 litre of water
  2. Add 100g of Spaghettoni
  3. Add 10g of salt
  4. Cook for 12 – 13 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
Spaghettoni all’albume N°2.5