Wholemeal Pasta With Turmeric
Professional mix for pasta.
By hand or with pasta machine!
Rich in Fibers, Source of Proteins
- regrind durum wheat semolina,
- turmeric 1%,
- deactivated yeast.
Manufactured in a facility that uses milk, egg, soy, lupins, sesame seeds and gluten-containing cereals.
Tumeric, originally from South Asia, gives fresh pasta a spicy flavour and a typical yellow ochre colour, which characterises first courses with cheerfulness and pleasant aromatic suggestions.
Fresh egg pasta:
1 kg of Wholemeal Pasta with Tumeric, 250/300 g of Whole Eggs, 100/150 g of Water
1 kg of Wholemeal Pasta with Tumeric Mix, 380/450 g of Water
Put the mix in a kneader. Add the water and possibly the egg and knead for about 5 minutes. Draw or laminate to obtain the desired format.
Exquisite in combination with sauces based on cacio cheese and pepper, cheese in general and spices.