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Spinach Olive Leaves

FU

Weight:

Cooks in: 18 minutes

I am a typical durum wheat semolina pasta produced in regions characterized by the presence of olive trees: the special shape is the representation of the famous leaf.

We are used to colored pasta as it arouses our curiosity, but the combination of the precious durum wheat semolina, water from the Ligurian Apennines and spinach, together with the characteristic shape, makes this pasta truly unique .

The green color is obtained simply and naturally by adding spinach to the dough (without the use of additives or colourings).

Price per kg 9.80 € 

 wheat durum, spinach flour 3%. (Allergen: gluten).

Average values ​​per 100 g of product. ENERGY 357 KCAL - 1512 KJ FAT 1.5 g of which saturated fatty acids 0.3 g CARBOHYDRATES 72 g of which sugars 2.2 g PROTEIN 12 g SALT 0.02 g

Prepared with meticulous and constant care from a durum wheat semolina dough kneaded for about 20 minutes until it is perfectly hydrated, the dough obtained is sent to the sheeter with the "kneading" system and subsequently to the calibrating rollers it finally reaches the special forming machine. Subsequently, the product is subjected to the pre-drying and medium-low temperature drying phases.

They hold up very well when cooked and guarantee excellent grip of each sauce. To be accompanied with Extra Virgin Olive Oil, butter or with Ligurian sauces in general.


From €69 worth of groceries.

In 48h directly to your home.

Buy serene you can reconsider.

Buy "smart", what you want in the quantities you want (even bottles).

0183780398 - ordiniprodotti@laportadeisapori.it

Italian DURUM WHEAT SEMOLINA PASTA

Prepared with meticulous and constant care from a dough of durum wheat semolina worked for about 20 minutes until it is perfectly hydrated, the dough obtained is sent to the sheeter with the "kneading" system and then to the calibrating rollers and finally reaches the special forming machine .

Subsequently, the product is subjected to the pre-drying and medium-low temperature drying phases.

use it like this

Ideal with many types of seasoning.

To be tasted with pesto as in the most classic Ligurian gastronomic recipe, or with Extra Virgin Olive Oil, butter or with Ligurian sauces and recipes in general. .

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