Paglia e Fieno, originally from the Emilian Emilian culinary tradition, are a delicious interweaving of colours and flavours: they come from the union of yellow and green tagliatelle, prepared by adding fresh spinach to the traditional spinach to the traditional pasta dough. Pasta Rummo have been master pasta makers since 1846 using the Lenta Lavorazione method, which comes directly from the traditional and artisanal way of making pasta. Careful research into the best ingredients, handled with care and without hurrying the process, make Rummo one of the best Italian pasta brands.
Ingredients
Egg Pasta: Durum wheat semolina, Eggs (23,9%). Egg pasta with pinach: Durum wheat semolina, Eggs (23,4%), Dehydrated spinach (1,8%).
Nutrition
Typical Values per 100 g
Energy 1561 kJ/369 kcal
Fat 3,5 g
of which saturates 1 g
Carbohydrate 66,5 g
of which sugars 2,2 g
Fibre 2,5 g
Protein 16,5 g
Salt 0,155 g
Imported by Delicatezza 7 Tileyard Road, London, N7 9AH
Ingredients
Egg Pasta: Durum wheat semolina, Eggs (23,9%). Egg pasta with pinach: Durum wheat semolina, Eggs (23,4%), Dehydrated spinach (1,8%).
Nutrition
