Tajarin with Cervere Leeks

We use only fresh Cervere leeks that we freeze during the harvest season and use as is in the dough with eggs and Italian durum wheat semolina. Due to the use of natural products, the green color of the pasta tends to lighten over time due to the effect of light.

USE: Cook in boiling salted water for 4/5 minutes (1L water, 7g salt for 100g pasta), drain and serve adding a dressing of your choice or, if you prefer, extra virgin olive oil and parmesan.

FORMAT: 250 g or 500 g

INGREDIENTS: semolina of grain hard, Cervere Leek (20%), egg (12%)

EXPIRATION: 12 months from packaging

Nutritional Table
- Average nutritional values per 100g of finished product -
Energy / Energy......354 Kcal - 1497 Kj
Carbohydrates / Carbohydrates....... 68.2 g
- of which sugars / sugars...............0.5 g
Fibers / Fibers.................................7.6 g
Salt / Salt ....................................0.07 g
Total Fat / total Fat................... 2.2 g
- of which saturated.............. 0.6 g
Proteins / Proteins........................11.5 g