Servings

Primo piatto

Cocktail

1-2 units per person

Primo piatto

Appetizer

2-3 units per person

Occasioni d'uso pasta 3D

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