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Pasta Pazza 5 Flavours
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Pasta Pazza 5 Flavours

5/5
Special and funny pasta with tomato, spinach, squid ink, red chard and turmeric.
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$6.40

Product Code: PAM184/1
EAN Code: EAN 8033275320179
Weight: 250 grams
About this Product

Different sizes, colors, ingredients. The common element is high quality. In the food genre, color is often associated with artificiality. Instead, the cheerful hues of this pasta come from an ancient tradition, fromthe memory of a gesture from the past tha has nothing to do with today’s chemical dyes. And here is a line of pasta made entirely with natual dyes, bringing the colors-and flavors- of the earth to the plate. Just think of the plant world : the palette is limitless!

Ingredients

  • durum wheat semolina,
  • dehydrated spinach 0.6%
  • squid ink 0.4% (squid ink 40%, water, salt)
  • dehydrated turmeric 0.4%
  • dehydrated red beet 0.3%
  • dehydrated tomato 0.3%.
  • ALLERGEN INFORMATION : Contains gluten, molluscs. May contain traces of egg, soy, mustard.
“
  • durum wheat semolina,
  • dehydrated spinach 0.6%
  • squid ink 0.4% (squid ink 40%, water, salt)
  • dehydrated turmeric 0.4%
  • dehydrated red beet 0.3%
  • dehydrated tomato 0.3%.
  • ALLERGEN INFORMATION : Contains gluten, molluscs. May contain traces of egg, soy, mustard.

How to use

Ideal for creating delicious hot or cold dishes, they can also be used for salad or other special dishes. Ready in few minutes, this crazy pasta delights the eyes and satisfies the palate.

“

Ideal for creating delicious hot or cold dishes, they can also be used for salad or other special dishes. Ready in few minutes, this crazy pasta delights the eyes and satisfies the palate.

Recipe

Pasta with Brocolli

Ingredients

  • 320g Pasta Pazza 5 colours
  • 1 garlic
  • Fine salt (to taste)
  • 450g of broccoli
  • Extra virgin olive oil (to taste)
  • Black pepper (to taste)
“
  • 320g Pasta Pazza 5 colours
  • 1 garlic
  • Fine salt (to taste)
  • 450g of broccoli
  • Extra virgin olive oil (to taste)
  • Black pepper (to taste)

Guidelines

  • Start by removing the broccoli florets from the middle stalk; cut them in half if they are very big.
  • Rinse them under running water and add the broccoli in a saucepan with boiling salted water. Cook around ten minutes.
  • In the meantime, brown a garlic clove in a drizzle of oil, in a deep pan.
  • Drain the broccoli and place in a saucepan, save the cooking water.
  • Add a little water to the broccoli, salt and pepper, and the cook on a medium-low flame around 20 minutes, or at least until cooked and a cream starts to form.
  • Once cooked remove the garlic.
  • Cook the Pasta Pazza until firm to the bite in the same water used to boil the broccoli: bring the water back to boil and follow cooking times on the pack.
  • Drain the pasta and add to the broccoli cream.
  • Add a ladle of cooking water, depending on how creamy the sauce is.
  • Sautè the pasta with the broccoli for a few moments and serve nice and hot; add pepper to taste.
“
  • Start by removing the broccoli florets from the middle stalk; cut them in half if they are very big.
  • Rinse them under running water and add the broccoli in a saucepan with boiling salted water. Cook around ten minutes.
  • In the meantime, brown a garlic clove in a drizzle of oil, in a deep pan.
  • Drain the broccoli and place in a saucepan, save the cooking water.
  • Add a little water to the broccoli, salt and pepper, and the cook on a medium-low flame around 20 minutes, or at least until cooked and a cream starts to form.
  • Once cooked remove the garlic.
  • Cook the Pasta Pazza until firm to the bite in the same water used to boil the broccoli: bring the water back to boil and follow cooking times on the pack.
  • Drain the pasta and add to the broccoli cream.
  • Add a ladle of cooking water, depending on how creamy the sauce is.
  • Sautè the pasta with the broccoli for a few moments and serve nice and hot; add pepper to taste.

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