Barilla Emiliane Fettuccine Egg #175
The rough and full-bodied pastry of Barilla Emilian Fettuccine comes from the best Emilian gastronomic tradition. Worked with patience and care, they retain the sauces and enhance their flavour.
What sets us apart-
INGREDIENTS & NUTRITIONAL VALUES
Durum wheat flour
Fresh Class A Eggs
TIPS FOR COOKING
To cook 100 grams of pasta you need on average 1 litre of water and 7 grams of salt, that is a teaspoon of fine salt, abundant if large.