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HISTORY/ORIGIN:
Cavatelli are small pasta with a curled-in edge, resembling a tiny shell. This traditional shape from Puglia and Molise has long been made by hand at home.
WHY IS IT WORTH IT?
- Bronze dies are used to shape this pasta, giving it a slightly rough surface that allows it to better absorb a variety of sauces.
- The slow and patient drying process preserves the natural flavor of the wheat and the authentic character of Italian pasta.
- The hollow curl captures sauce in every piece.
PREPARATION:
Bring water to the boil and add salt. Add the pasta and cook for about 10 minutes, stirring occasionally. Drain and toss with your favourite sauce. A classic pairing is turnip tops (cime di rapa), broccoli or a tomato and ricotta sauce.
€3,70 EUR
VISKAS IŠ ITALIJOS
NEMOKAMAS PRISTATYMAS
SAUGUS ATSISKAITYMAS
Energetinė Vertė
Maistinė vertė (100 g/ml)
Energetinė vertė
1556.0 kJ / 375.0 kcal
Riebalai
2.0 g
Sočiosios riebalų rūgštys
0.0 g
Angliavandeniai
75.0 g
Cukrus
3.2 g
Baltymai
13.5 g
Druska
0.0 g
Sudedamosios dalys
Durum wheat semolina pasta and water
Produktai rinkinyje:
Jums taip pat gali patikti
The Raguso family
Two key production principles make Ragus pasta unique. First, each pasta shape is pressed through bronze discs, which makes the surface slightly rougher, allowing sauces to adhere more evenly. Second, a long-standing tradition is followed: the pasta is dried slowly and patiently to preserve the rich flavor and high quality characteristic of durum wheat flour. In addition, the farm applies the "Residuo Zero" practice, which aims to reduce the use of synthetic pesticides and the risk of chemical residues in the product, thus ensuring a cleaner pasta composition.
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