Product description: Traditional Recipe: Blast freezing handmade pasta made with eggs and PDO Parmigiano Reggiano matured for 30 months
Item Number: QGN
Ingredients: PDO Parmigiano Reggiano matured for 30 months (milk, rennet, salt), pasteurized eggs, soft wheat flour type “00”, nutmeg, salt.
Storage: Refrigerated cell at -18 ° C for the frozen product
Shelf Life: 12 months after production date
Destination: The product is intended for the entire population except for people suffering from celiac disease or allergy to milk, eggs.
Allergen Statement: Wheat containing gluten, eggs, milk.
Reg. UE 1169/2011: Produced in a factory that handles products based on nuts, eggs, milk, wheat.
Primary Packaging: Transparent bag 3 kg. N° bags per case = 1
Secondary Packaging: White case, size 30×19,5x19h for 3 Kg’s bag
LOT: Alphanumeric code
Storage Instructions:
Refrigerator: 1 day
Ice compartment -6°C: 1 week
Ice compartment -12°C: 1 month
Ice compartment -18°C: 12 months after production date written on the label
Cooking Instruction
Do not defrost. Put water in a pot, add salt, then wait for it to boil. Remember: always use one litre of boiling water for every 100 gr of product. Use an high-sided pot since in order for the pasta to cook it has to float well. Once the water is boiling, put the pasta in the water all at once and stir it immediately to avoid it sticking together. Do not cover the pot, keep medium flame and stir frequently.
Cooking time: 4- 5 minutes.
Dressing: during winter you can eat with heat broth, during summer passatelli are really good with cherry tomatoes rocket salad and speck.
Thay are delicious also with truffles…