Durum wheat semolina pasta with Barolo wine. 
Typical Piedmontese egg pasta flavoured with cuttlefish ink to add a special touch. Very delicate at the palate It goes perfectly with white or fish-based 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, Barolo wine

Nutritional Info (for 100g)
Energy 1,395kJ / 304Kcal
Fats 1.3g
- of which saturates 0.2g
Carbs 63.8g
- of which sugars 2.9g
Fibres 2.7g
Proteins 13.5g
Salt traces
Allergens: Suitable for vegetarians. Without colouring or preservatives
Storage: Keep it in a dry location

Alfieri Pastificio, RICCIOLI WITH BAROLO WINE bag 250g

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