Grattata all'uovo - 623
According to an old method the De Cecco egg pasta is made with real fresh eggs (collected about 3 days after having been laid), free from colouring synthetic agents, shelled,
pasteurised, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible (0,98-1,18 mm), just like home-made pasta.
The quality of the wheat and the semolina is the same chosen for the other pasta. The qualtiy of fresh and natural eggs is implicite and guaranteed by De Cecco.
Grattata is especially recommended for tasty light soups enriched with croutons or finely sliced vegetables.
It can also be used in cream soups.
Nutritional values
Energetic Values 359 kcal/1521 KJ
Proteins 15,5 g
Carbohydrates 65,5 g
of which Sugars 2,9 g
Fats 3,9 g
of which Saturates 1,2 g
Fibre 2,9 g
Sodium 0,046 g
Storage
Store preferably in a cool and dry place.
Cooking time
7 minutes
Alfabeto all'uovo - 673
