C 5012496
Barosi Egg Spaghetti Alla Chitarra
Spaghetti alla chitarra is a variety of egg pasta typical of Italian cuisine, particularly from the Abruzzo region. These "spaghetti" are notably thicker, square in section, with a thickness and width of 2-3 mm. They have a unique texture: porous, allowing the sauce to cling to and coat the spaghetti, pleasing the palate. Crafted through the lamination of a dough made from durum wheat semolina, soft wheat flour, eggs, and water, then subjected to pasteurization and cut and packed in a protective atmosphere. Cooking and Serving Tips: Spaghetti alla chitarra are best cooked al dente and paired with rich and robust sauces to enhance their flavour. Cooking time 3-4 minutes.
Ingredients:
durum wheat semolina, fresh eggs (min 20%, free-range), wheat flour type '00', water. Dusted with rice flour.
Allergens are shown in Bold
Contains: Gluten, Egg and Wheat
May contain: Almonds, Celery, Crustaceans, Fish, Hazelnut, Lupin, Milk, Molluscs, Mustard, Peanuts, Pistachio, Sesame, Soya, Sulphites >10ppm and Walnut
| Energy (kcal) | 280 |
| Energy (KJ) | 1170 |
| Protein (g) | 10 |
| Carbohydrates (g) | 54.5 |
| Of which sugars (g) | 0.8 |
| Fat (g) | 2.4 |
| Of which saturates (g) | 0.6 |
| Fibre (g) | 0 |
| Salt (g) | 0.07 |
Cooking instructions
All cooking appliances vary in performance, these cooking instructions are guidelines only.
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