Home Food Products Grains, Porridges & Pasta Lorenzo il Magnifico Linguine with Squid Ink, 250g
Lorenzo il Magnifico Linguine with Squid Ink, 250g
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Lorenzo il Magnifico Linguine with Squid Ink, 250g

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ID: 248286
Product Code: ANEB001TOC7AMT
23.22€
(Ex Tax: 19.19€)
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Description
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Description
Origin: Italy Format: airtight bag Weight: 250g › See more product details; Product description Linguine with squid ink, durum wheat semolina noodles Lorenzo il Magnifico, Tuscany Characteristics durum wheat semolina noodles with wheat germ and squid ink. Bold black color Allow to cook in boiling water for 12 minutes. This elegant, original Italian and artisanal pasta from Tuscany is dispensed with any preservatives and dyes. Ideal with all fish or clam dishes with a cream saffron sauce. HERSTELLERPORTRAIT Lorenzo il Magnifico Tuscany, Italy flavoured pasta can be very tasty and interesting if they have a particularly good quality. We have long dealt with the topic and developed our own range of aromatic varieties together with a Tuscan pasta producer. They should match the Mediterranean cuisine and also encourage pasta to be used independently for a dish and dare to dare new combinations. Our penne with cocoa goes well with game, for example. The lemon in the linguine has a wonderfully full aroma, so that sometimes a good oil and cheese are enough to enjoy it, or simply a few herbs. The pasta dough itself is also particularly rich. It is rich in vitamin E and D and has a lot of vegetable proteins. While normally when grinding the grain, the wheat germ is separated from the bran, as this would shorten the shelf life of the finished noodle, we let it close again. This preserves the valuable ingredients. The gentle drying also contributes to this. 36 hours, hang the pasta on the drying racks at a maximum of 50°C. This pasta smells intensely of wheat when cooking and has a particularly good bite. With its natural, clear aromas, it is a real asset to the pasta kitchen. INGREDIENTS:; Product description Linguine with squid ink, durum wheat semolina noodles Lorenzo il Magnifico, Tuscany Characteristics durum wheat semolina noodles with wheat germ and squid ink. Bold black color Allow to cook in boiling water for 12 minutes. This elegant, original Italian and artisanal pasta from Tuscany is dispensed with any preservatives and dyes. Ideal with all fish or clam dishes with a cream saffron sauce. HERSTELLERPORTRAIT Lorenzo il Magnifico Tuscany, Italy flavoured pasta can be very tasty and interesting if they have a particularly good quality. We have long dealt with the topic and developed our own range of aromatic varieties together with a Tuscan pasta producer. They should match the Mediterranean cuisine and also encourage pasta to be used independently for a dish and dare to dare new combinations. Our penne with cocoa goes well with game, for example. The lemon in the linguine has a wonderfully full aroma, so that sometimes a good oil and cheese are enough to enjoy it, or simply a few herbs. The pasta dough itself is also particularly rich. It is rich in vitamin E and D and has a lot of vegetable proteins. While normally when grinding the grain, the wheat germ is separated from the bran, as this would shorten the shelf life of the finished noodle, we let it close again. This preserves the valuable ingredients. The gentle drying also contributes to this. 36 hours, hang the pasta on the drying racks at a maximum of 50°C. This pasta smells intensely of wheat when cooking and has a particularly good bite. With its natural, clear aromas, it is a real asset to the pasta kitchen. INGREDIENTS:; Linguine with squid ink, durum wheat semolina noodles Lorenzo il Magnifico, Tuscany Characteristics durum wheat semolina noodles with wheat germ and squid ink. Bold black color Allow to cook in boiling water for 12 minutes. This elegant, original Italian and artisanal pasta from Tuscany is dispensed with any preservatives and dyes. Ideal with all fish or clam dishes with a cream saffron sauce. HERSTELLERPORTRAIT Lorenzo il Magnifico Tuscany, Italy flavoured pasta can be very tasty and interesting if they have a particularly good quality. We have long dealt with the topic and developed our own range of aromatic varieties together with a Tuscan pasta producer. They should match the Mediterranean cuisine and also encourage pasta to be used independently for a dish and dare to dare new combinations. Our penne with cocoa goes well with game, for example. The lemon in the linguine has a wonderfully full aroma, so that sometimes a good oil and cheese are enough to enjoy it, or simply a few herbs. The pasta dough itself is also particularly rich. It is rich in vitamin E and D and has a lot of vegetable proteins. While normally when grinding the grain, the wheat germ is separated from the bran, as this would shorten the shelf life of the finished noodle, we let it close again. This preserves the valuable ingredients. The gentle drying also contributes to this. 36 hours, hang the pasta on the drying racks at a maximum of 50°C. This pasta smells intensely of wheat when cooking and has a particularly good bite. With its natural, clear aromas, it is a real asset to the pasta kitchen. INGREDIENTS:
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