Products

prodotti

Fettuccine di Campofilone al Basilico

For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
If necessary, add cooking water.

Durum wheat semolina, fresh eggs (30%), wheat flour 00, basil (3%).

  • cooking times 2 -3 min
  • dimensions width 0,4 cm , lenght 50 cm, thickness 0,06 cm

Fettuccine di Campofilone ai Funghi Porcini

For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
If necessary, add cooking water.

Durum wheat semolina, fresh eggs (30%), 00 of wheat flour, porcini mushrooms (3%).

  • cooking times 2 -3 min
  • dimensions width 0,4 cm , lenght 50 cm, thickness 0,06 cm

Fettuccine di Campofilone all’Ortica

For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
If necessary, add cooking water.

Durum wheat semolina, fresh eggs (30%), wheat flour 00, nettle (3%).

  • cooking times 2 -3 min
  • dimensions width 0,4 cm, lenght 50 cm, thickness 0,06 cm

Fettuccine di Campofilone al Peperoncino

For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
If necessary, add cooking water.

Durum wheat semolina, fresh eggs (30%), wheat flour 00, chilli (3%).

  • cooking times 2 -3 min
  • dimensions width 0,4 cm , lenght 50 cm, thickness 0,06 cm

Fettuccine di Campofilone allo Zafferano

For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
If necessary, add cooking water.

Durum wheat semolina, fresh eggs (30%), wheat flour 00, saffron (0.02%).

  • cooking times 2 -3 min
  • dimensions width 0,4 cm, lenght 50 cm, thickness 0,06 cm

Fettuccine integrali al germe di grano

For best results while cooking our “Fettuccine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
If necessary, add cooking water.

Integral organic durum wheat semolina, fresh organic eggs (33.4%).

  • cooking times 2 -3 min
  • dimensions width 0,4 cm , lenght 50 cm, thickness 0,06 cm

Linguine al Nero di Seppia

For best results while cooking our “Linguine” we suggest using plenty of water. When the water is boiling, add the salt, pour in the pasta and stir it gently after it has softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce.
 If necessary, add cooking water.

Durum wheat semolina, fresh eggs (30%), wheat flour 00, cuttlefish 4% black.

  • cooking times 1 -2 min
  • dimensions width 0,23 cm , lenght 50 cm, thickness 0,06 cm

Fettuccine di Campofilone con Sugo al Basilico Bio

Pour all the sauce contained in the envelope in a pan by about 28-30 cm. Fill the bag with water up to the mark, then add water to the sauce. Just boils, pour 170 g Fettuccine di Campofilone directly into the sauce thus prepared. Cook over medium heat, stirring occasionally. Cook until it will not withdraw all the water about 3-4 minutes.

EGG PASTA WITH AND SAUCE WITH TOMATO AND BASIL BIO Ingredients egg pasta: durum wheat semolina*, fresh eggs* (33,4%). Ingredients sauce: Tomato Paste* 40%, Tomato sauce* 31%, Extra virgin olive oil*10,6%, Vegetable broth* (Salt, Yeast extract natural*, Water, Extra virgin olive oil*, Rise Flour*, Carrot*, Onion*), basil*6,1%, garlic*,Salt. - *Organic

  • cooking times 5 min
  • dimensions width 0,4 cm , lenght 50 cm, thickness 0,06 cm

Fettuccine di Campofilone con Sugo all’Arrabbiata Bio

Pour all the sauce contained in the envelope in a pan by about 28-30 cm. Fill the bag with water up to the mark, then add water to the sauce. Just boils, pour 170 g Fettuccine di Campofilone directly into the sauce thus prepared. Cook over medium heat, stirring occasionally. Cook until it will not withdraw all the water about 3-4 minutes.

EGG PASTA WITH AND ARRABBIATA SAUCE BIO Ingredients egg pasta: durum wheat semolina*, fresh eggs* (33,4%). Ingredients sauce: Tomato Paste* 40%, Tomato sauce* 31%, Extra virgin olive oil*14%, Vegetable broth* (Salt, Yeast extract natural*, Water, Extra virgin olive oil*, Rise Flour*, Carrot*, Onion*), Garlic*, Parsley*, Salt, Red Pepper* 0,40%. *Organic

  • cooking times 5 minuti
  • dimensions width 0,4 cm , lenght 50 cm, thickness 0,06 cm

Fettuccine di Campofilone Aglio, Olio, Peperoncino Bio

Pour 500 ml water in a pan of 28-30 cm. Add 1-2 tablespoons of salt, bring to a boil over medium heat, then pour the Fettuccine. Cook over medium heat, stirring from time to time after the pasta has softened. Bake for 3-4 minutes, making withdraw the water. Turn off the heat and pour the sauce in the pan, stirring gently.

ORGANIC EGG PASTA WITH GARLIC, OIL AND CHILI PEPPER BIOLOGICAL DRESSING IN EXTRA VIRGIN OLIVE OIL Ingredients egg pasta: durum wheat semolina*, fresh eggs (33,4%)*. Ingredients sauce: Extra Virgin Olive Oil (98,60%)*, Chili Pepper Lipo Extract (0,80%)*, Garlic Lipo Extract (0,60%)* - *from organic agriculture

  • cooking times 5 minuti
  • dimensions width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Scroll Down
Pastificio Leonardo Carassai © 2016. P.Iva 0123456789 • • Website by ... | Privacy Policy