High Quality Italian Pasta: Fusilloni Rigati all’albume N°19
500 g. pack
Diameter: 19 mm
Cooking time: 12 — 14 min.
Quality, zero compromises
100% Italian semolina and eggs
Low temperature supply chain
High protein percentage
Tasty & exclusive recipe
Cooking for 100g of Fusilloni Rigati all’albume N°19:
- Bring to boil 1 litre of water
- Add 100g of Fusilloni
- Add 10g of salt
- Cook for 12 – 14 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.
Nutritional table
| Energy |
1506 kJ – 355 kcal |
| Fat, total |
1,1 g |
| – Fat, saturated | 0,3 g |
| Carbohydrate | 70,4 g |
| – Sugars | 4,0 g |
| Fiber | 3,0 g |
| Protein | 15,2 g |
| Salt | 0,095 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.
