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Egg pappardelle - Sapori di Casa by Claudio Jacoponi
4.50
Sapori di Casa 's egg pappardelle are produced in Lestans di Sequals with 100% Italian flours and freshly shelled eggs .
They are bronze drawn , with a rough sheet and produced with slow drying at low temperatures.
Weight
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Sapori di Casa has decided to use only fresh eggs in its production , which we shell when we make the dough, because when you make homemade pasta you have to use fresh eggs .
Sapori di Casa is proud to be the first, and probably the only one, to offer the market dried food specialties with freshly shelled eggs.
There are at least two advantages:
- The whole egg, unlike pasteurized egg products, has no unpleasant tastes or flavours .
- The whole egg gives the dough a much greater binder than pasteurized egg products . The result is a much more porous dough!
Ingredients :
Durum WHEAT semolina, soft WHEAT flour, EGGS (31%).
Contains gluten .
May contain traces of SOY and MUSTARD .
Package weight : 250 g (recommended for 4 people).
Cooking time : 2 minutes.
Nutrition table :
| POWER | 368.84 kcal/1559Kj |
| Proteins | 15.1g |
| Carbohydrates | 68g |
| -of which sugars | 2.0g |
| -dietary fibres | 1.8g |
| Fats | 4.4g |
| -of which saturated | 1.5g |
| salt | 0g |
Product Features
| Ingredients | Durum wheat flour Egg Wheat flour |
|---|---|
| Geographical origin | Lestans |
| Production | Artisanal |