Fusilloni Rigati di semola N°19
500g pack
Diameter: 19 mm
Cooking time: 8 – 10 min.
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.
Quality, zero compromises
– 100% Italian semolina
– Low temperature supply chain
– High protein percentage
– Unique & inimitable taste
Cottura per 100g di Fusilloni Rigati di semola N°19
Bring to boil 1 liter of water
Add 100g of Fusilloni
Add 10g of salt
Cook for 8 – 10 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 |
