Durum wheat semolina pasta with saffron and summer truffles.
Cook the pasta in 2 liters of water salted with sea salt for about 5 minutes. Then drain the pasta and warm it up, adding a little butter. Serve the pasta hot and sprinkle with plenty of Parmesan cheese.
Ingredients: DURUM WHEAT SEMOLINA, EGGS, 4% truffle (Tuber Aestivum), saffron, flavourings
Nährwerte je 100 ml/g
Hersteller
Il Panatè di Mario Fongo & C.Via Case Sparse Piana, 17, 14030 Rochetta Tanaro (AT), Italien
Allergene
- Weizen
- Eier
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