Pietro Massi’s exclusive Egg white Spaghettoni are produced without the use of a die, thus eliminating any type of pressure or thermal stress that would alter their nutritional and sensorial properties. The result is a “live” product. 500g pack.
Length: 240 mm
Cooking time: 12 — 13 min.
Quality, zero compromises
100% Italian semolina and eggs
Low temperature supply chain
High protein percentage
Tasty & exclusive recipe
Cooking for 100g of Spaghettoni all’albume N°2.5:
- Bring to boil 1 litre of water
- Add 100g of Spaghettoni
- Add 10g of salt
- Cook for 12 – 13 min
- Drain and dress the pasta as desired
Durum wheat semolina pasta and egg white ingredients:
Durum wheat semolina & pasteurized Category A egg white (15%)
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
1506 kJ – 355 kcal
|– Fat, saturated||0,3 g|
|– Sugars||4,0 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.