La Pasta di Aldo "Verde Spinaci" Tagliatelle egg pasta has the bright and intense green color of the spinach while retaining the absolute delicious flavors of the durum wheat semolina, the fresh eggs, and the natural spinach.
This pasta will delight you and your guests for it is said that a dish is eaten twice: the first time with the eyes, the second with the mouth…Verde Spinaci must be tasted twice!
• 4mm Tagliatelle egg pasta
• 250g/8.83oz. (a little over a half pound)
• Handmade Egg Pasta. Slowly Air-dried by the traditional method
Durum wheat semolina, eggs 32%, spinach powder 3%
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 minute 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.
Nutritional Value in a 2 oz. dry serving (3.5 servings per container)
Carbohydrates: 40g Dietary Fiber 2g Total Sugar 2g (no added sugars)
Total Fat: 3g (saturated Fat 1g)
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