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Rigatoni all`uovo, egg noodles, rusticella
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
The tubular pasta with longitudinal grooves is made with 30% eggs from free-range chickens. This pasta format is often used with vegetable sauces with eggplant and with seafood and fish. With the high egg content, they also taste very good in casseroles with meat such as spezzatino, the Italian version of goulash.
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