FETTUCCINE
This is a traditional Italian pasta characterized by its long, narrow ribbons. The word “fettuccine” simply means “little ribbons.” Makłowicz i Synowie pasta is made from durum wheat semolina, giving it thickness and exceptional elasticity. It pairs perfectly with our Italian sauces.
Cooking method:
- Fill a large pot with water in a ratio of 1 liter per 100 grams of pasta, and don’t forget to salt the water.
- Bring the water to a boil, add the pasta, and stir occasionally.
- Cook the pasta al dente, so it offers a slight resistance to the bite. Drain.
Trafila Al Bronzo. Pasta di Semola di Grano Duro
The Trafila al bronzo method, which involves processing pasta dough through special bronze dies, aims to give the pasta a porous structure, allowing it to absorb sauce well. Combined with the highest quality durum wheat, Makłowicz i Synowie pasta cooked al dente delivers a truly Italian experience.
| Energy value | 1495 kJ / 353 kcal |
| Fat | 1,3 g |
| Including saturated fatty acids | 0,3 g |
| Carbohydrates | 72 g |
| including sugars | 1,5 g |
| Protein | 12 g |
| Salt | <0,01 g |
Ingredients:
durum wheat semolina. Product may contain soy and mustard.
FETTUCCINE
“Makłowicz i Synowie” pasta – their types and flavors.
