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Maccheroncini all’albume 9

Maccheroni 12

Maccheroni 12

Egg white Maccheroncini of 100% Italian durum wheat semolina



9 mm

12-14 min.

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

Cottura per 100g diMaccheroncini all’albume 9
  1. Bring to boil 1 litre of water
  2. Add 100g of Maccheroncini
  3. Add 10g of salt
  4. Cook for 12 – 14 min
  5. 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



Nutritional table

Energy 1506 kJ – 355 kcal
Fat, total 1,1 g
– Fat, saturated 0,3 g
Carbohydrate 70,4 g
– Sugars 4,0 g
Fiber 3,0 g
Protein 15,2 g
Salt 0,095 g

Maccheroncini all’albume 9

Taste excellence

Maccheroncini all’albume N°12


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