I preparati

Cacio e pepe mix

Two ingredients, one technique

Mix for cacio e pepe — Pasta Bertoli, 80 g
  • Colorpepe
  • Pack size80 g
  • AllergensCereals containing gluten, dairy products, may contain sulfites/sulfur dioxide originally present in the garlic ingredient. Allergens present in the packaging area (possible cross-contaminations): May contain traces of soy, celery, mustard, sesame seeds, peanuts, crustaceans.

€3,19

Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.

In short

The dish that seems the simplest in the world but isn't: here, the difficult part—the proportions and the creaminess—has already been solved.

It's creamed with the cooking water, as it should be.

In the kitchen

How long it takes, and what goes on top.

Goes well with Pici, tonnarelli, spaghettoni.

The pasta workshop

What is inside, and how it is made.

Ingredients
Toasted breadcrumbs (common wheat flour type "0", water, salt, yeast), pepper 15%, powdered cheese 10% (milk, salt, rennet), salt, onion, garlic, chili pepper, calamint.
Allergens
Cereals containing gluten, dairy products, may contain sulfites/sulfur dioxide originally present in the garlic ingredient. Allergens present in the packaging area (possible cross-contaminations): May contain traces of soy, celery, mustard, sesame seeds, peanuts, crustaceans.
Storage
Store at room temperature in a cool, dry place
Best before
24/30 months from the date of packaging/production.
Packaging
Plastic bag

Average values per 100 g

Energy (kcal) Kcal 329
Energy (kJ) Kj 1392
Fat 3,9 g
of which saturates 1,6 g
Carbohydrate 61,0 g
of which sugars 4,8 g
Protein 12,3 g
Salt 10,8 g
The pasta workshop

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 Bertoli

Wheat grown on the farm, bronze dies, slow drying · province of PI