Dried strangozzi pasta with truffles

The strangozzi (also called stringozzi or strozzapreti) are fettuccine made by Il tartufo di Paolo and made with a dough without eggs, based on semolina flour, 00 flour, oil and water.

The strangozzi alla Paolo are really simple to prepare: a few tricks will be enough to obtain an excellent fresh pasta cooked and seasoned at home, with a simple truffle sauce with black and / or white truffles and a generous sprinkling of freshly chopped parsley.

A good alternative: the strangozzi with basil pesto from Il tartufo di Paolo.

Modern, fast and tasty.

Ingredients:

Durum wheat semolina, water, porcini mushrooms (Boletus Edulis), summer truffle (Tuber aestivum Vitt.) 1%, flavorings

Allergens:

CEREALS CONTAINING GLUTEN (wheat, rye, barley, oats, spelled, kamut or their hybridized strains) and derivatives.

It can contain: EGGS and egg products; FISH and fish products; CELERY and celery-based products

Nutritional values:

Kcal 355 / Kj 1506

Protein: 12.4 gr

Fats: 1,4 gr – of which saturated 0,4 gr

Carbohydrates: 71.5 gr – of which sugars 2.9 gr

Fiber 3,5 gr

Salt: 0,5 gr

Method of conservation:

Store in a dry place

Countries of Origin:

EU