Maccheroncini all’albume 9
Egg white Maccheroncini of 100% Italian durum wheat semolina
Maccherone today is a synthesis of goodness
Egg white Maccheroncini 9 are made thanks to the only low-temperature processing method, conceived by Pietro Massi, capable of guaranteeing a deep respect for raw materials and the creation of an extraordinary, rough, porous and fragrant Pasta.
Thanks to the excellence of the method, today it is possible to choose a food that is good for the spirit and for the body.
Your daily excellence
100% Italian semolina and eggs
Low temperature chain
Natural source of protein
Exclusive egg white recipe
- Bring to boil 1 litre of water
- Add 100g of Maccheroncini
- Add 10g of salt
- Cook for 12 – 14 min
- Drain and dress as desired
Durum wheat semolina, category A fresh pasteurized egg white (15%).
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
Packaging and certifications
|Energy||1506 kJ – 355 kcal|
|Fat, total||1,1 g|
|– Fat, saturated||0,3 g|
|– Sugars||4,0 g|
Maccheroncini all’albume N°12