Typical pasta for preparing classic lasagna or Vincisgrassi; it can be used either cooked or uncooked.
Ingredients
Durum wheat semolina, eggs (27%), wheat flour.
May contain molluscs, soy and mustard.
Nutritional information
Average nutritional values per 100 g
| Enery | 1584kj / 374 kcal |
| Fat | 4,2 g |
Of which saturated fatty acids
| 1,3 g |
Carbohydrates
| 67,0 g |
| Of which sugar | 1,5 g |
Dietary fibre
| 2,0 g |
| Proteins | 16,0 g |
| Salt | 0,09g |
FILOTEA
Food business operator responsible: FILOTEA EXPERIENCE SOC. COOP. VIA PRIMO MAGGIO, 56 60131 ANCONA, Italy.
Filotea egg pasta is made according to an old recipe from the Marche region, using the same traditional method that our grandmothers used to make homemade pasta on Sundays. Only the finest eggs and the best flour are used. This artisanal and patient process is essential to create a unique product with exceptional qualities, such as lightness and easy digestibility, as well as a high capacity to absorb sauces, enhancing any type of preparation.
To the producer
TIPPS
COOKING TIME: 2 MINUTES
