Servings
Cocktail
1-2 units per person
Appetizer
2-3 units per person
First course
3-4 units per person
Suggestions
With Gorgonzola cheese fondue and beetroot
Heat some sweet Gorgonzola cheese in a bain-marie or in a saucepan and work it using a fork, until it takes on a creamy texture. Add a few drops of beetroot cooking water so that it nicely becomes dark pink. Decorate as you like.
Cook pasta in salted boiling water for two minutes and fill it.
With pumpkin cream and ginger
Brown an onion, add the diced pumpkin and season for a few minutes. Add a little stock and cook over a low heat for about 10 minutes. Add a teaspoon of grated ginger and continue cooking. Finally blend but do not add too much water. The cream should be quite thick. Cook pasta in salted boiling water for two minutes and fill it.
Useful tips
Consume after cooking.
Cook the product in boiling salted water for about 2 minutes, preferably a few units at a time. Drain very carefully, preferably using a skimmer, and make sure that no water remains trapped in pasta.
Frozen product. Store at -20°C until use.
Recyclable material that can be stored at down to -18°C.
Product information
NAME AND DESCRIPTION | Durum wheat semolina fresh pasta, 3D extruded |
DIMENSIONS (cm) | ø2,8×3 h |
WEIGHT (g) | 7 |
INGREDIENTS | Durum wheat semolina, water |
ALLERGEN | GLUTEN |
NUTRITIONAL FACTS | AVERAGE VALUES FOR 100 g |
ENERGY | 1176 kj – 277 kcal |
FATS | 0,7 g |
OF WHICH SATURATED FATTY ACIDS | 0,2 g |
CARBOHYDRATES | 55,2 g |
OF WHICH SUGARS | 3,0 g |
FIBER | 2,0 g |
PROTEIN | 11,5 g |
SALT | 0,006 g |