Egg Tajarin

We use Italian durum wheat semolina, the result of a selection obtained over years of experience.

Our process includes a kneading phase that makes the egg homogeneous and allows good resistance to cooking. We have dryers that guarantee low processing temperatures for a final result of great quality.

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

FORMAT: 250 g, 500 g, 1 kg

INGREDIENTS: semolina of grain hard, eggs (min. 20%)

EXPIRATION: 12 months from packaging

Nutritional Table
- Average nutritional values per 100g of finished product -
Energy / Energy......364 Kcal - 1541 Kj
Carbohydrates / Carbohydrates....... 68.6 g
- of which sugars / sugars...............1.4 g
Fibers / Fibers................................3.3 g
Salt / Salt ....................................0.06 g
Total Fat / total Fat................... 2.9 g
- of which saturated / saturated.............. 0.7 g
Proteins / Proteins........................14.2 g