Egg and semola pasta - Exclusively Italian organic stoneground wheat
The product is obtained by a process called rolling, where once the dough has reached the right consistency it comes out from the dough-kneader in the shape of a shape of a sheet. It is cut and placed on frames, therefore it does strain and does not overheat while mantaining its organoleptic quality unalterad, the whole is then mantained by a slow drying.
|Average values for 100 g of product|
|Energy value: 382 kcal / 1617 kJ|
|which saturated||1 g|
|which sugars||2 g|
• Verified buyer • Donatella
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• Verified buyer • Elisa