Saffron pici
Gold in the dough
- Colorzafferano
- Pack size250 g
- Cooking timeAbout 19 minutes
- AllergensGluten. May contain traces of eggs, molluscs and mustard
€3,29
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
Saffron provides the color and aroma, and it truly does: it's an ingredient in the dough, not a coloring agent added for show.
The yellow you see on the plate is from the flower, not from an additive.
In the kitchen
How long it takes, and what goes on top.
During cooking, do not stir the pasta until the end.
Goes well with White sauces, seafood, cream, and speck.
The pasta workshop
What is inside, and how it is made.
The sauce slides off and gathers at the bottom of the plate.
The bronze die leaves the surface rough: the sauce finds a grip and stays on the pasta instead of sliding into the plate.
- Ingredients
- Durum wheat semolina, water, saffron infusion (4%)
- Allergens
- Gluten. May contain traces of eggs, molluscs and mustard
- Origin
- Country of wheat cultivation: Italy. Country of milling: Italy
- Storage
- Three years from the date of production in a cool and dry place away from light
- Best before
- Three years from the date of manufacture
Average values per 100 g
| Energy (kcal) | 346 Kcal |
|---|---|
| Energy (kJ) | 1446 Kj |
| Fat | 1.5 g |
| of which saturates | 0.3 g |
| Carbohydrate | 72 g |
| of which sugars | 3.5 g |
| Protein | >12 g |
| Salt | 0g |
The semolina
| Umidita | <12.5% |
|---|---|
| Ceneri | < 0.90% dry matter |
| Proteine tecniche | 11g |
On the same stall
Two ways to look: the same line, or the same color.
Pasta Bertoli
A family farm in Santa Luce: it sows its own organic wheat, mills it and extrudes it through bronze dies without it ever leaving the gate. A closed supply chain, slow drying up to thirty hours, two ingredients only.
Step inside Pasta BertoliWheat grown on the farm, bronze dies, slow drying · province of PI
The whole stall
Every color is an ingredient declared on the label.
