Reginelle egg pasta Italyummy

A PRODUCT 100% MADE IN ITALY
The Egg Pasta Reginelle Italyummy is produced by a small pasta factory in the heart of the Tuscan Maremma. This company was born from 3 brothers who love pasta and this feeling were handed down by their grandfather and mother who had successfully taken the same path in the past. Their idea is great and very simple: choosing ingredients of the highest quality to give life to true Tuscan artisan pasta and provide an excellent product with an ever lasting impact on the end consumer.

WHY SHOULD YOU BUY THE EGG PASTA REGINELLE ITALYUMMY?
The Egg Pasta Reginelle Italyummy is made with the ancient method called “bronze wire-drawing” and this allows the creation of a rich and porous pasta, that is able to better hold the sauces and keep all the nutritional values of the original ingredients intact. The eggs are strictly fresh pasteurised, easy to guess by the very vibrant color of the pasta and the rich taste on the palate. The drying process is very slow and at low temperatures to safeguard all nutritional values ​​and varies from a minimum of 18 to a maximum of 48 hours at controlled temperatures. The milling is done in Tuscany and wheat is always Italian but mainly from Tuscany.

WHAT TO PAIR IT WITH?
The Egg Pasta Reginelle Italyummy is an ideal first course for those who do not like to use standard types of pasta and prefer to give a more vibrant image to their dishes. The particular shape of the Egg Pasta Reginelle Italyummy enhances the flavour of your dishes and we recommend you to try it with one of our fantastic traditional Tuscan sauces such as the Italyummy hare or venison ragu’. It is also a perfect match for veggie dishes lovers and we would recommend you to try it with our lovely vegetarian sauces such as the Italyummy tomato and basil sauce or with the Italyummy vegetable ragù.

HOW TO COOK THEM?
Boil the water (for 100 g of pasta 1 litre of water) when it comes to a boil, add the salt (10g for every 100g of pasta). Put the Egg Pasta Reginelle Italyummy in the pot and keep it boiling for 4-5 minutes. Taste and drain the pasta, keeping a little bit of cooking water on the side and you might take the water with a mug before draining the pasta out of the pot. We recommend that you sauté the egg pasta Reginelle Italyummy in a pan with a sauce of your choice and the water you have kept aside. Serve and enjoy your meal!

INGREDIENTS: Durum wheat semolina, eggs 28%

NUTRITIONAL VALUES for 100g product:
Energetic Values kcal 363
Fat 2,5
of which saturated 0,9
Carbohydratesi 70
of which sugar 2,6
Proteins 13
Fibers 3,4
Salt 0,08

ALLERGENS: Gluten and Eggs, it may contain soy traces.

EXPIRY: 2 years