Long Pasta

Capelli D Angelo 

MGPASTA_0018_Capelli_D_Angelo.jpg.jpgIngredients: Durum Wheat, Egg, Colouring

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

 

 

Fettucine 

fettuccini-plain.pngIngredients: Durum Wheat, Egg, Colouring

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

Fettucine Tri Colour 

MGPASTA_0015_fettucine_tri_color.jpg.jpgIngredients: Durum Wheat, Egg, Colouring, Tomato Paste, Spinach Juice Concentrate

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

 

Mafaldine Tri Color 

Ingredients: Durum Wheat, Egg, Colouring, Tomato Paste, Spinach Juice Concentrate

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

 

Pappardelle 

MGPASTA_0009_pappardelle.jpg.jpgIngredients: Durum Wheat, Egg, Colouring

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but still firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

 

Spaghettini 

MGPASTA_0005_spaghetti.jpg.jpgIngredients: Durum Wheat, Egg, Colouring

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but still firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

 

 

Tagliatelle 

MGPASTA_0003_tagliatelle_nest.jpg.jpgIngredients: Durum Wheat, Egg, Colouring

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg






 

Tagliatelle Tri Colour 

MGPASTA_0002_tagliatelle_tri_color_v2.jpg.jpgIngredients: Durum Wheat, Egg, Colouring, Tomato Paste, Spinach Juice Concentrate

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

 

 

Tagliatelle Eggless 

MGPASTA_0003_tagliatelle_nest.jpg.jpgIngredients: Durum Wheat

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten)

 

 

 

 

Tagliatelle Whole Wheat 

MGPASTA_0001_tagliatelle_whole_wheat.jpg.jpgIngredients: Durum Wheat, Egg, Colouring, Whole Wheat

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but stil firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg

 

 

 

 

 

Vermicelle 

MGPASTA_0000_vermicelli.jpg.jpgIngredients: Durum Wheat, Egg, Colouring

Cooking Instructions:

Place pasta in +/- 3 lt of bowling water and add salt to taste. Add 12,5 ml of oil to prevent over boiling. Stir occasionally. Cook for 10 - 12 minutes. Until "Al dente" (tender, but still firm). Drain in a colander and pour pasta into a bowl. Sprinkle a little olive oil over the pasta and toss to coat well. Buon appetito!

Allergens: Wheat (gluten), Egg