FETTUCCINE integrali

With eggs and wheat grain, 100% La Campofilone: whole wheat semolina is made entirely by grinding (no mixing): this process gives the pasta a typical natural wholegrain look: rough and dotted surface, an intense raw colour. Only 2-3 minutes of cooking doubles the pasta volume (250g makes 4 portions), al dente it releases an intense aroma of ripe wheat and the delicate scent of fresh eggs. Tasty but light, this pasta is a natural source of fiber and protein.

• Net weight: 250 g
• Ideal for 4 servings
• Cooking time: 2-3 minutes in boiling water
• Ingredients: Only eggs and whole durum wheat semolina from our own farm
• Shelf life: 30 months
• Width: 4 mm. Drying in 24-36 hours
• Bronze extruded and flaked
• Intense and tenacious texture, strong hints of durum wheat