Spaghettoni di semola N°2.5
Pietro Massi’s exclusive 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
6.00€
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:
10 — 11 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
Low temperature supply chain
High protein percentage
Unique & inimitable taste
Cottura per 100g di Spaghettoni di semola N°2.5
- Bring to boil 1 litre of water
- Add 100g of Spaghettoni
- Add 10g of salt
- Cook for 10 – 11 min
- Drain and dress the pasta as desired
Durum wheat semolina Pasta
Ingredients
Durum wheat semolina
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
Packaging
Case
Window
Nutritional table
| Energy | 1510 kJ – 356 kcal |
| Fat, total | 1,2 g |
| – Fat, saturated | 0,4 g |
| Carbohydrate | 71,0 g |
| – Sugars | 4,1 g |
| Fiber | 3,0 g |
| Protein | 14,1 g |
| Salt | < 0,01 g |
