Neno with Nazareno durum wheat semolina

Summarizing the peculiarities of Pasta Neno in a few lines without being reductive is an arduous task. Soft and compact body, low glycaemic index, local whole wheat semolina, more fibre, delicate and easily digestible gluten, etc Words are not enough to express all its properties… let yourself be conquered by the scent of Nazareno wheat, "Neno" for connoisseurs. You have to taste it to understand that La Pasta di Aldo is The Egg Pasta.

COOKING TIME: 4/6 minutes

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Ingredients: durum wheat semolina, 32% eggs
Shape: Long pasta
Thickness of the dough sheet: 1 ÷ 1,4 mm
Width: 4 mm
Appearance: colore giallo bruno, rough and porous consistency.
Smell: the distinctive aroma of egg pasta


KCAL: 324
KJ: 1370
Carbohydrates: 56,8 g of which sugar 0,9 g
Fat: 4,9 g of which 1,1 g saturated
Protein: 13,8 g
Salt: 0,2 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 water (2 L. per 100 g of pasta), salted when boiling. Do not mix the pasta in the first minute of cooking to preserve the length of the product. Cook over a high heat for the time indicated on the package, drain the pasta and sauté in the pan sauté in the pan to let it absorb the sauce.

Data sheet

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Immagine pacchetto generico
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