Pasta d'Alba ECO Pasta fusilloni from durum wheat and eggs

Pasta d'Alba ECO durum wheat and egg fusilli pasta is ideal for pasta salads and cold dishes. Their large, spiral shape adds an interesting texture and holds sauces well, making them perfect for creative and colorful dishes.

Durum wheat is a type of wheat that is high in protein and used to make high-quality pasta. Protein is essential for tissue growth and repair, proper immune system function, and the production of enzymes and hormones. Durum wheat pasta also has a lower glycemic index than other types of pasta. This helps keep blood sugar levels stable, which is beneficial for people with diabetes or those who want to manage their weight. Durum wheat is a good source of dietary fiber, which helps prevent constipation and maintain regular bowel movements.

Rich in high-quality protein, eggs contain all nine essential amino acids, making them a complete protein source.

The essence of Pasta d'Alba lies in the superior quality of the ingredients used. The freshly milled flour, produced using a stone mill, comes from certified organic farming. In the Mainardi family workshop, tagliatelle and tagliolini are made by hand, exactly as tradition dictates. Short pasta is drawn through bronze dies to obtain the specific surface roughness of artisan products, ideal for collecting and retaining sauce. The pasta is then dried slowly and at low temperatures, for at least twenty hours. This way, it retains its nutrients, organoleptic properties, and a perfect taste.

Cook the pasta for about 10-12 minutes in boiling salted water and then add the ready-made pasta sauces to taste. A quantity of 250g is sufficient for 2 people.

Store in a cool, dry place, away from sunlight.

Cook the pasta for about 10-12 minutes in boiling salted water and then add the ready-made pasta sauces to taste. A quantity of 250g is sufficient for 2 people.