Fettuccine di Campofilone con Sugo al Basilico Bio
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5 min
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
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.
Ingredients
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
Fettuccine di Campofilone con Sugo all’Arrabbiata Bio
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5 minuti
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
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.
Ingredients
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
Fettuccine di Campofilone Aglio, Olio, Peperoncino Bio
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5 minuti
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
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.
Ingredients
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
Fettuccine di Campofilone al Tartufo Bianco Bio
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5 minuti
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width 0,4 cm , lenght 50 cm, thickness 0,06 cm
Preparation
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.
Ingredients
ORGANIC EGG PASTA WITH NATURAL BIOLOGICAL WHITE TRUFFLE DRESSING IN EXTRA VIRGIN OLIVE OIL Ingredients egg pasta: durum wheat semolina*, fresh eggs (33,4%)*. Ingredients sauce: Extra Virgin Olive Oil (99,70%)*, white truffle lipo flovour (0,3%)*. - *from organic agriculture
