WHAT MAKES FABBRI PASTA DIFFERENT?
The flavor! Fabbri selects the highest quality raw materials and ensures that the flavor and nutritional properties of the wheat is protected throughout the production process. In practice this requires that low temperatures are maintained during production and that the pasta is allowed to dry naturally over the course of three to six days. “The result: a “living”, highly digestible pasta that smells like wheat.”
In comparison, commercial pasta is dried at high temperatures for 2 to 10 hours.
TORTIGLIONI ARE IDEALLY SERVED WITH…
Tortiglioni are traditionally used with tomato sauces, especially spicy ones such as the Roman all’arrabbiata condiment and ragù with lamb or pork. They also lend themselves very well baked au gratin with bechamel, mozzarella and vegetables.
Valori nutrizionali (Nutritional facts) 100 g (3,53 oz):
Valore energetico (Energy) 360 Kcal (1527 KJ)
Proteine (Proteins) 13 g
Lipidi (Total fats) 1,4 g di cui acidi grassi saturi (Saturates) 0,7g
Carboidrati (Carbohydrates) 72 g di cui zuccheri (Sugars) 2,8 g
Fibra (Fibre) 3,7 g
Sodio (Salt) 0,02 g