Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
Free Shipping - For orders over 200€ (up to 25Kg)
As tradition dictates, there is no water among the ingredients: durum wheat semolina and 32% chicken eggs. Only Italian raw materials chosen, tested, selected and balanced by Maria and Luigi, who personally designed and created, twenty years ago, unique machinery in the world, with frames and straws.
The pasta, which is born strictly long, is dried slowly, hung and worked with a few steps, to ensure the maximum yield of the pasta during cooking. From the dough to the finished product there are 2 ingredients, 6 phases and a maximum of 48 hours of waiting.
Ingredients: 68% durum wheat semolina, 32% eggs. Country of cultivation: Italy.
Store in a cool, dry place.
Directions: Cook for 4-6 minutes. Serves 4.
Produced and packaged by: La Pasta di Aldo srl, Via Castelletta, 41 - 62015 Monte San Giusto (MC) - ITALY
Nutritional valued per 100g :
| Valore energetico | kJ 1569 |
|
kcal 371 |
|
| Grassi | 4,8 gr |
| Di cui acidi grassi saturi |
1,47 gr |
| Carboidrati | 65,6 gr |
| Di cui zuccheri |
1,4 gr |
| Proteine | 15,1 gr |
| Sale | 0,10 gr |
| Fibre | 2,4 gr |
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
Vialone nano rice is the traditional rice of the Veronese plain: ideal for creamy risottos, because it releases a lot of starch during cooking.
Cooking time: 16 - 18 minutes.
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
Felicetti pasta is made from uncontaminated organic crops, high altitude spring water, with processes that respect the deep integrity of the raw material.
Carnaroli rice is considered one of the best Italian varieties of rice for risotto.
Ideal for grainy risottos and rice salads as it releases little starch and holds up well during cooking.
Cooking time: 17 - 19 minutes.
Thanks to its organoleptic characteristics – low stickiness, perfect cooking resistance, rare grain compactness and high percentage of starch – recognized even by the most important chefs, Carnaroli Superfino Riserva San Massimo rice is ideal for preparing risottos.
During cooking, it delicately absorbs the flavours of the various ingredients, releasing its precious starch, and then presents itself on the table with compact and homogeneous grains, which even tend, as they cool, to return to being “al dente”.
When the fire is turned off, the rice stops cooking and the grains, due to their structure, do not run the risk of falling apart. The quality of this excellent product is perceived at the first taste, revealing the scents of the natural reserve.
Aldo's Pasta is handcrafted and reflects the ways of the authentic housewives of the Marche, who with rhythm and heart transform the raw materials with precious mastery.
The origin of Pasta di Canossa is attributable to an intuition of Ottavio di Canossa. It is produced in Ferrara in the ancient Cuniola estate.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
Packaged in porcelain paper bags, the pasta from Pastificio Faella has enjoyed the IGP mark since 2013, a well-deserved recognition of an artisanal product that is linked to the territory of Gragnano, recognized for centuries for the typical nature of its processing and the absolute quality of its pasta.
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