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Fettuccine with squid ink - Sapori di Casa by Claudio Jacopone
4.80
Sapori di Casa's fettuccine with cuttlefish ink are produced in Lestans di Sequals with 100% Italian flours and freshly shelled eggs .
They are bronze drawn , with a rough sheet and produced by 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%), SQUID INK (2%).
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 Squid ink Wheat flour |
|---|---|
| Geographical origin | Lestans |
| Production | Artisanal |