For some, also known as "Angel Hair", they are very thin threads (1mm) that cook in just one minute in boiling water. Their impalpable consistency enables you to prepare them directly in the condiment, without boiling them. Well soaked in the cooking sauce, they are the perfect balance between pasta and sauce in the mouth. You have to taste it to understand that La Pasta di Aldo is the Egg Pasta.
COOKING TIME: 2/3 minutes
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Ingredients: durum wheat semolina, 32% eggs
Shape: Long pasta
Thickness of the dough sheet: 0,9 ÷ 1,3 mm
Width: 2 mm
Appearance: bright yellow colour, rough and porous consistency.
Smell: the distinctive aroma of egg pasta
AVERAGE NUTRITIONAL VALUES (per 100g)
Carbohydrates: 61 g of which sugar 1,1 g
Fat: 5,6 g of which 1,8 g saturated
Protein: 16 g
Salt: 0,16 g
Product Life: 18 months from the date of production
For proper storage: Store in a cool, dry and aerated place, away from heat and light sources.
Allergens: Gluten, Eggs
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
Boil pasta in abundant salted water (2 L. per 100 g of pasta). Do not mix the pasta in the first minute of cooking to preserve the length of the product. Cook over high heat for the time indicated and drain. Season to taste or stir it in a pan to let it absorb the sauce.
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- Immagine pacchetto generico