La Pasta di Aldo Farrine egg pasta (4mm) is our version of Tagliatelle, but using fine spelt flour. Spelt is well-known for its numerous health benefits, and spelt pasta is as smooth and creamy as our white pastas. Its extreme digestibility and high nutritional values makes Farrine a complete and inviting dish, without the need to add particularly sophisticated seasonings. To enjoy the aromatic notes of the spelt flour to the full, it is best served with extra virgin olive oil and some asparagus or rocket (Arugula) and parmesan.
• 4mm Farrine egg pasta
• Artisanal Specialty with spelt flour and eggs. Slowly air-dried by the traditional method
spelt flour 68%, eggs 32%
Produced in a laboratory which also uses: eggs and cereals containing gluten
Fill a large, tall pot with water ( 2L each 100g of pasta ) and place over high heat . When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water. Do not stir the pasta the first two minutes to preserve the length of the product. Follow the cooking time indicated on the package. Drain the pasta and toss in a pan with the sauce to coat and let the pasta absorb the sauce.
Carbohydrates: 57g of which sugars 2.7g
Fat: 7.0g of which saturates 2.2g
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