| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
“Maccheroni al pettine” are a typical pasta from the Emilia Romagna region. They take their name from the comb-like board (pettine) upon which each tube is rolled, imparting a distinct ridged pattern. The ridges are intended to absorb and stand up to heavy sauces.
They are characterized by a typical semola fragrance and a delicate taste; we recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
Durum wheat semolina, water
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |