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|
|of which satureted fat||7,7 g|
|of which sugars||1,4 g|