Description
Ingredients: Durum wheat semolina, water, dehydrated beetroot, spinach powder, turmeric powder, cuttlefish ink
Tips for Cooking: Prepare 1 liter of water for every 100 grams of product to be cooked in a large pot; add coarse salt (about 10 – 12 grams per liter); bring to the boil; add the pasta and cook for the indicated time. Strain and season to taste.
How to enjoy: Great served simply with a good EVOO and Parmigiano Reggiano cheese. Try it with a light tomato sauce and fresh basil, or in summer with chopped fresh tomatoes and capers.
TUSCANY, ITALY
Conservation Conditions: Keep in a dry place away from cereals
Allergens: Contains gluten-containing cereals, shellfish derivatives. Manufactured in a factory that also processes egg and fish products.
Nutritional values ​​per 100 g of product
Energy value (Kcal): 362
Energy value (Kj): 1560
Proteins (g): 12
Carbohydrates (g): 78
Sugars (g): 2
Dietary fibers (g): 1.3
Fat ( g): 1,5
Saturated fatty acids (g): 0,6
Salt (g): <0,1
