Durum wheat semolina pasta with egg.
This particular pasta shape is dated back to the 16th century in the regions of Northern Italy. The name means "butterflies" and although usable with most sauces, farfalle is best suited to cream and tomato sauces.

Preparation and usage
1- Add water in a large pot and bring it to boil
2- Add at least one tablespoon of salt
3- Toss in the pasta and stir occasionally
4- Cook without the lid for the time indicated on the packaging
5- Drain the pasta and stir in your favourite sauce or pesto


Ingredients: Durum wheat semolina, fresh pasteurized eggs (26%) 

Nutritional Info (for 100g)
Energy 1,551kJ / 369Kcal
Fats 5,1g
- of which saturates 1.1g
Carbs 66g
- of which sugars 3.5g
Fibres 2.5g
Proteins 14g
Salt traces
Allergens: Gluten, eggs
Storage: Keep it in a dry location

Alfieri Pastificio, FARFALLE WITH EGG bag 500g

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