Authentic Italian handmade pasta differs from dry factory pasta in that it is not subjected to heat treatment to increase the shelf life, thanks to which the entire range of taste and useful properties is preserved. It is really very tasty and useful. Handmade authentic Italian egg pasta is rich in protein (18 g per 100 g), long-lasting carbohydrates, as it is made from 100% Italian durum wheat flour with the addition of fresh chicken yolks and eggs.
Composition of the product:
– semola di grano Duro – 62%
– egg yolks 38%
The protein content in 100g of the product is 18g
Calculated for 3-4 servings.
Cooking time is 8-9 minutes.
Store in a dry, cool place at a room temperature of up to 30*C and a relative humidity of up to 70%. The storage period is 120 days from the date of production.