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The Rustichella d'Abruzzo pasta is made with eggs and semolina quality. We produce a higher quantity of eggs, about 7 per kilo of flour, compared to many producers in line with the Italian law takes 4 eggs per kilo of flour. The processing is made according to traditional methods and sheet extruded through bronze, a methodology that creates product a pleasant textured surface, ideal for a good absorption of the sauce that penetrates into the dough, making it even more tasty and delicious.
Product of Italy.
Lasgne All'uovo cooking time 3-5 minutes.
Durum Wheat Semolina, 30% Eggs (Yolk and White), Water.
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