Directions for use
There is nothing better than using this dough to make a delicious lasagna with classic meat sauce, or a winter dish with a game sauce. For an alternative recipe to the classic lasagna is also very good with pesto, green beans, potatoes, béchamel sauce and Parmigiano Reggiano.
Marco Giacosa’s pasta factory is located in a small village in the province of Cuneo nestled in the hills of the Piedmontese Langhe where he decided to keep alive and make known to everyone the tradition of egg pasta. The pasta produced by Marco Giacosa has its basic characteristic in the choice of only Italian raw materials and km0 such as eggs and flour are bought from companies around the pasta factory. The processing is the basis of the high quality of its product where through cold rolling, the dough produced is then cut strictly by hand as per tradition. All this leaves the pasta its roughness that in the dishes captures all the seasoning making every bite a gourmet experience without equal.
Durum wheat semolina, eggs 30%, soft wheat flour type “00”.
Average nutritional values per 100g of product
- Energy value 302 kcal
- Fat 4.2 g of which saturated 1.4 g
- Carbohydrates 58 g
- Protein 11 g
- Salt 0,06 g