Flavoured Pasta

Fettuccine di Campofilone al Basilico

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

Preparation

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.

Ingredients

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

Brands

TRADITIONAL EGGS SPECIALITIES

Fettuccine di Campofilone ai Funghi Porcini

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

Preparation

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.

Ingredients

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

Brands

TRADITIONAL EGGS SPECIALITIES

Fettuccine di Campofilone all’Ortica

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

Preparation

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.

Ingredients

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

Brands

TRADITIONAL EGGS SPECIALITIES

Fettuccine di Campofilone al Peperoncino

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

Preparation

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.

Ingredients

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

Brands

TRADITIONAL EGGS SPECIALITIES

Fettuccine di Campofilone allo Zafferano

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

Preparation

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.

Ingredients

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

Brands

TRADITIONAL EGGS SPECIALITIES

Fettuccine integrali al germe di grano

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

Preparation

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.

Ingredients

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

Brands

TRADITIONAL EGGS SPECIALITIES

Linguine al Nero di Seppia

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

Preparation

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.

Ingredients

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

Brands

TRADITIONAL EGGS SPECIALITIES

Chitarra di Campofilone Aglio e Prezzemolo

  • cooking times 4 - 5 min
  • dimensions width 0,12 cm, lenght 50 cm, thickness 0,12 cm

Preparation

For optimum cooking of our Pasta we recommend using plenty of water. When the water, add salt, pour the pasta and mix gently after it has softened. Then drain and pour into a large container where you can dress them at will with plenty of gravy. If necessary, add cooking water.

Ingredients

Durum wheat semolina, fresh eggs (30%), wheat flour 00, garlic (1.5%), parsley (1.5%).

Brands

TRADITIONAL EGGS SPECIALITIES

Chitarra al Limone

  • cooking times 2 -3 min
  • dimensions width 0,12 cm, lenght 50 cm, thickness 0,12 cm

Preparation

For best cooking results, we recommend using plenty of water. When the water, add salt, pour the pasta and mix gently after it has softened. Then drain and pour into a large container where you can dress it at will with plenty of gravy.
If necessary, add cooking water.

Ingredients

Durum wheat semolina, fresh eggs (33.4%), lemon juice (4%).

Brands

TRADITIONAL EGGS SPECIALITIES

Chitarra di Campofilone al Tartufo

  • cooking times 4 - 5 min
  • dimensions width 0,12 cm, lenght 50 cm, thickness 0,12 cm

Preparation

For best results while cooking our “Pasta” 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.

Ingredients

Durum wheat semolina, fresh eggs (30%), wheat flour 00, black summer truffle aroma (2%).

Brands

TRADITIONAL EGGS SPECIALITIES

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