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.
Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5 Spaghettoni N°2.5
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
Cooking 100g of Spaghettoni all’albume N°2.5:
- Bring to boil 1 litre of water
- Add 100g of Spaghettoni
- Add 10g of salt
- Cook for 12 – 13 min
- Drain and dress the pasta as desired
Durum wheat semolina pasta and egg white
Durum wheat semolina & pasteurized Category A egg white (15%)
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
1506 kJ – 355 kcal
|– Fat, saturated||0,3 g|
|– Sugars||4,0 g|