Spaghettini n3 sgambaro 500g

The N3 spaghettini sgambaro 500g are produced with 100% Italian grains of quality Marco Aurelio. They are a type of thin and elongated pasta, with a diameter of about 3 mm. Their consistency is soft and light, with a al dente cooking. They are ideal for preparing tasty and tasty first courses, such as fish sauces, meat sauces or vegetable sauces. They are also perfect for preparing pasta dishes with light sauces, such as carbonara or cheese and pepper.

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ingredients

100% Italian durum wheat semolina

Size

500 g

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Spaghettini n3 sgambaro 500g

The N3 spaghettini Sgambaro 500g are made with 100% Italian durum wheat semolina, a higher quality raw material that guarantees excellent quality pasta. The processing of the pasta takes place with a traditional methodology, which involves the use of a cylinder machine, which allows to obtain a thick paste and uniform consistency. The cooking is fast and the pasta is al dente, with a soft consistency and an intense flavor. Spaghettini N3 Sgambaro 500g are ideal for preparing tasty and tasty first courses, such as meat or fish sauces, or to accompany vegetable dishes.

More Information
Size	500 g
ingredients	100% Italian durum wheat semolina
more informations	Nutritional statements Average values 100g Energy value 1512 KJ/357 kcal Fat 1.5 g Saturated fats 0.3 g Carbohydrates 69 g Carbohydrates of which sugars 1.4 g Protein 15 g salt <0.01 g Fiber 3.5 g
Allergens	wheat
Location	Sgambaro S.p.A. - Via Chioggia, 11/A - 31030 Castello di Godego (TV)

Combinations

Spaghettini N3 Sgambaro 500g is an excellent quality pasta, so it can be used in a variety of recipes. One of my favorites is a basil pesto pasta. To prepare it, start with a saucepan of boiling salted water. Add Spaghettini N3 Sgambaro 500g and cook until al dente. Meanwhile, prepare a basil pesto with olive oil, pine nuts, garlic, Parmesan cheese and salt. Once the pasta is cooked, drain it and toss it with the basil pesto. You can serve the pasta with a sprinkling of grated Parmesan cheese.

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