- Dose for: 2/3 people
- Cooking: 3 minutes
- Size: 250gr
- Conservation: Store at 0/+4°C
Ingredients
Egg pasta: soft "00" type WHEAT flour, EGGS, water.
Filling: Ricotta, Pecorino Romano, salt, pepper
Cooking tips
Cook in salted water (7 grams per litre) for 5 minutes, use one litre of water for every 100 grams of pasta.
What differentiates us?
Careful selection of raw materials
Use of 100% Italian products
Seasonal ingredients
Ancient flavours, according to tradition
