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About
Details
4 individual egg nests. Reginette cut. Pasta nest. Kneaded with farm fresh eggs. Cooking time: 5 minutes. The Gia Russa Handmade Tradition of pasta-nest making. In the tradition of ancient Italian pasta nest producers, we carefully select only the finest durum wheat semolina and fresh (grade A) shelled pasteurized eggs from hens fed exclusively with vegetal feeds. Our pasta-nest making methods guarantee high quality according to the best handmade traditions. Made in Italy. Product of Italy.
Ingredients
Durum Wheat Semolina, Eggs (21%).
Directions
1. Boil 5 quarts of water; add salt. 2. Cook for 5-6 minutes (for al dente); stir occasionally. 3. Drain well, then add to heated sauce; gently pan toss. For Best Preparation: Always heat Gia Russa Pasta Sauce in a large skillet over Medium heat for at least 10 minutes. This will allow for the absorption of any water present in the fresh tomatoes. After draining cooked pasta, gently pan-toss pasta with the sauce to ensure sauce adheres to the pasta evenly. Egg pasta dishes are traditionally served as a first course in bowls, or on flat plates as individual portions with fresh reggiano-parmesano cheese.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 240
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 50mg17%
- Sodium 15mg1%
- Total Carbohydrate 46g17%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 9g
Details
4 individual egg nests. Reginette cut. Pasta nest. Kneaded with farm fresh eggs. Cooking time: 5 minutes. The Gia Russa Handmade Tradition of pasta-nest making. In the tradition of ancient Italian pasta nest producers, we carefully select only the finest durum wheat semolina and fresh (grade A) shelled pasteurized eggs from hens fed exclusively with vegetal feeds. Our pasta-nest making methods guarantee high quality according to the best handmade traditions. Made in Italy. Product of Italy.
Ingredients
Durum Wheat Semolina, Eggs (21%).
Directions
1. Boil 5 quarts of water; add salt. 2. Cook for 5-6 minutes (for al dente); stir occasionally. 3. Drain well, then add to heated sauce; gently pan toss. For Best Preparation: Always heat Gia Russa Pasta Sauce in a large skillet over Medium heat for at least 10 minutes. This will allow for the absorption of any water present in the fresh tomatoes. After draining cooked pasta, gently pan-toss pasta with the sauce to ensure sauce adheres to the pasta evenly. Egg pasta dishes are traditionally served as a first course in bowls, or on flat plates as individual portions with fresh reggiano-parmesano cheese.
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