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Pasta fresca all'uovo

Made by Pastificio Antica Spiga · Sold and shipped by Gourmet Hub

Current price: €5.31

€10.62 / kg

VAT included

per delivery, with the subscription

Contains

  • cereals containing gluten
  • eggs
All product information
Formato500 g
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Description

Tagliatelle, fettuccine e pappardelle tirate ogni mattina con semola di grano duro e uova di galline allevate all'aperto. La sfoglia è sottile e ruvida, cuoce in pochi minuti e trattiene il condimento.

In abbonamento (500 g o 1 kg ogni 1, 2 o 4 settimane, con sconto fino al 10% in base alla frequenza) oppure prenotata per un giorno. Si conserva in frigorifero; ritiro gratuito nei locali affiliati (Campania e Basilicata).

Tasting notes

Sfoglia sottile e porosa, colore giallo intenso, profumo di uovo e grano.

Pairings

Ragù napoletano, burro e salvia, funghi porcini, sugo alla napoletana.

Product information

As on the label: allergens, ingredients and nutrition, always visible before you buy.

Allergens

Contains: cereals containing gluten and eggs.

Ingredients

Semola di grano duro, uova fresche di galline allevate all'aperto (25%), farina di grano tenero tipo 00.

Origin

Semola di grano duro coltivato in Italia, uova della Campania; pasta prodotta a Gragnano, in Campania.

Region: Campania

Storage

In the refrigerator

Conservare in frigorifero tra 0 e 4 °C. Una volta aperta la confezione, consumare entro 24 ore.

Shelf life: 21 days.

How to use

Cuocere in abbondante acqua salata per 2-3 minuti, poi saltare in padella con il condimento.

Characteristics

  • Vegetarian

Nutrition facts

Average nutrition values per 100 g
Average valuesper 100 g
Energy1,220 kJ / 289 kcal
Fat3.2 g
of which saturates1 g
Carbohydrate52 g
of which sugars1.5 g
Fibre2 g
Protein12 g
Salt0.1 g

The producer

Pastificio Antica Spiga

Gragnano, Campania

Bronze-drawn pasta, slowly dried.

A small family-run pasta maker that mixes semolina with spring water and draws it through bronze dies for a rough surface that holds the sauce.

Low-temperature drying takes hours, not minutes: it is the secret of pasta that holds its bite.

  • PGI
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