passatelli al parmigiano reggiano pasta fresca rossi

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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