The trofiette, hand in hand with the spread of pesto, are experiencing a season of great fame, however justified by the perfect combination that form with our sauce. Is a consistent paste, which takes about 10 min. by cooking in water. Prepare rolling up with your thumb on the Palm of the hand, a scoop of dough the size of a hazelnut, a time housewives recchesi, arrived to prepare up 10 kg. in an hour. Also, cooking, can be enriched with some potatoes and a handful of green beans. Originating in Recco, have become the most famous Ligurian pasta in the world.
Trofiette of Recco, 500 gr
Pasta whose preparation is typical of Riviera di Levante and precisely exactly Recco.
Description
Ingredients, nutritional values
Ingredients
Durum wheat semolina pasta, water.
Keep in a cold and dry place.
Origin of the grain: Italy
Country of wheat milling: Italy
Artisan Pastificio Alta Valle Scrivia Snc owned by Paolo and Francesco Minaglia
Products in the laboratory in Via Milite Ignoto 58 - Montoggio (GE)
Nutrition facts / 100 g
Energy | 1154/272 kJ/kcal |
Fat | 0,8g |
Saturates | 0,1g |
Carbohydrate | 56g |
Sugars | 0,6g |
Protein | 9g |
Salt | 0,34g |