Egg Filini Pasta
Ingredients: Durum wheat semolina, Fresh grade A eggs (19.36%), May contain traces of soy
Allergens: Contains Eggs, May contain Soy, Contains Wheat
100g | 50g⁽¹⁾ | %DV⁽²⁾ 50g | |
Energy | 1554 kJ | 777 kJ | 9% |
367 kcal | 184 kcal | 9% | |
Fat | 4.0 g | 2.0 g | 3% |
of which Saturated fatty acids | 1.2 g | 0.6 g | 3% |
Carbohydrates | 67.0 g | 34.0 g | 13% |
of which Sugars | 3.0 g | 1.5 g | 2% |
Fiber | 3.0 g | 1.5 g | |
Protein | 14.0 g | 7.0 g | 14% |
Salt | 0.08 g | 0.04 g | 1% |
⁽¹⁾example of one portion. The package contains about 5 servings | |||
⁽²⁾reference intake of an average adult (8400 kJ/ 2000 kcal) |
The protagonist tale of Marta Scalabrini’s cuisine
Plump zucchinis enclose a bucolic filling: thin ribbons of egg pasta embellished with pine nuts and champignon mushrooms, blended with the flavor of ricotta perfumed with juniper berries. The contemporary picnic.
‘Spain was a period of profound human enrichment for me, while Tuscany represented the turning point on a professional level. I returned to Emilia because the story we know how to tell best is the one that flows within us. And it is precisely stories that are the main ingredients of my dishes.’
Chef Marta Scalabrini
The magic of eggs gives life to a golden-colored pasta that reaches the perfect consistency for all your dishes in just a few minutes of cooking.
100% Fresh Eggs from free-range farming
2-minute cooking time