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Passatelli with Parmigiano Reggiano
Our Passatelli are born from the great Emilia-Romagna’s tradition, and we make them following the original recipe: Parmigiano Reggiano PDO, breadcrumb, eggs, salt and a pinch of nutmeg. The dough is then extruded with bronze dies, rightly rough to combine this pasta with broth or in any other recipe.
| NUTRITIONAL FACTS Average values per 100g |
|
|---|---|
| Energy | 1283 kJ – 306 kcal |
| Fats | 13,0 g |
| of which satureted fat | 7,7 g |
| Carbs | 30,0 g |
| of which sugars | 1,4 g |
| Fibers | 1,9 g |
| Proteins | 16,0 g |
| Salt | 2,7 g |
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