TROFIE PASTA

TYPICAL ITALIAN PASTA

INGREDIENTS: italian durum wheat semolina, water.

ALLERGENS: gluten. It may contain traces of eggs and clams.

CONSISTENCY: excellent when cooked “al dente”.

COOKING TIME: about 12-15 minutes.

CHEF TIPS: it can be dressed with basil pesto, truffle sauce, tomato and garlic sauce and dry garlic and chili peppers sautèed in extra virgin olive oil (see the ragout and sauce section). Recommended amount for 4 people.

NET WEIGHT: 17,64 ounches – 1,102 pounds – 500 gr.