Calamarata di semola N°25 500g pack
Diameter: 25 mm
Cooking time: 12 — 14 min.
Quality, zero compromises
Low temperature supply chain
High protein percentage
Unique & inimitable taste
Cooking for 100g of Paccheri Lisci di semola N°25
- Bring to boil 1 litre of water
- Add 100g of Calamarata
- Add 10g of salt
- Cook for 12 – 14 min
- Drain and dress the pasta as desired
Durum wheat semolina Pasta
Ingredients: Durum wheat semolina
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
Nutritional table
| Energy | 1510 kJ – 356 kcal |
| Fat, total | 1,2 g |
| – Fat, saturated | 0,4 g |
| Carbohydrate | 71,0 g |
| – Sugars | 4,1 g |
| Fiber | 3,0 g |
| Protein | 14,1 g |
| Salt | < 0,01 g |
Durum wheat semolina
The percentage of proteins is the most important qualitative factor of semolina, the higher it is, the more valuable the semolina is. The characteristics of the durum wheat semolina used at Pastificio Massi are:
1. high protein value;
2. “customized” granulometry specially designed to
satisfy the desired characteristics for our dough;
3. natural yellow color.
