Fresh spaghetti cooks quicker than the dried stuff. Boil for 3-4 mins in salted water and serve with whatever sauce you fancy.
Keep in the fridge and use by the date on the label.
Whole durum wheat semolina (37%), durum wheat semolina (37%), eggs (7.5%), water*.
Allergens in bold. May also contain celery, nuts, milk, soy and sulphites. * non-organic.
Organic pasta producer
The family-run Picchiotti pasta factory in Vinci, Tuscany, was founded in 1866. They might be over 150 years old, but Picchiotti have kept up with the times: they started making organic pasta in 2001, and have also dedicated a special area of the factory to gluten-free production. The one thing that hasn’t changed is their simple, traditional recipes; long experience has taught them that the best quality raw ingredients, treated with care, will speak for themselves.
|Energy (kJ)||1126 kJ|
|Energy (kCal)||266 kCal|
|Fat (g)||2.5 g|
|of which Saturates (g)||0.6 g|
|Carbohydrate (g)||49 g|
|of which Sugars(g)||1.8 g|
|Protein (g)||8.8 g|
|Salt (g)||0.04 g|