Fiche technique

• Produit en : Marche
• Certification:  
• Emballage: 1 box contains 12 packagings of 250 gr
• A livrer à:  
• Incoterms: A définir
• Quantité annuelle disponible: -
• Banque de référence:  
• Modalité de paiement:

  swift bank transfer

• Echantillons disponibles: Oui
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Description

The "Dry Egg Pasta" we present to you is carefully choosen and produced from the grain which is bought from mills where only the best grain is ground, to the freshest of pasteurized eggs (fresh, pasteurized eggs min 33.2%) and the great care and attention through every phase of the product, nothing is left to chance, right down to the experience of the pasta makers. This can be seen in the various forms offered, the porosity and thickness of the pasta are that which guarantee the best results in the kitchen and the most delicious absorption of any accompanying sauce which the Soc Cooperativa ‘Entroterra’ can confirm. The drying of the pasta is done at a low temperature and for at least 18-20 hours against the usual 6-10 as followed by industrial pasta makers. This method ensures a quality of pasta which is almost forgotten. The packaging is chosen to minimize absorption of unwanted odors.

The difference among these types of egg pasta is just the shape because the ingredients and the working process is the same. The Rustiche, Fettucine and Tagliatelline are best consumed with meat or fish and either red or white sauce. The Pappardelle is best consumed with a stronger flavored sauce such as wild boar or duck sauce, because their dimension are bigger than the others and can absorb mainly the strong flavour of the above-mentioned dish.

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