Durum wheat semolina - Semola di Grano Duro, De Cecco, No.176

Durum wheat semolina - Semola di Grano Duro, De Cecco, No.176

13354

1 kg

bag

Last date of minimum durability: 29.11.2024    Up to Ø 275 days from date of shipment.  

1,01 kg

NOW AVAILABLE

14

No, uncooled product

7 %

8001250861764

No

11031110

F.lli De Cecco Di Filippo Fara San Martino S.p.A., Via F. De Cecco, 66015 Fara San Martino (CH), Italy.

Italien | IT

Double milled durum wheat. Durum WHEAT semolina. For 750g pasta with egg you need: 500g De Cecco wheat semolina, 5 eggs, 2 tablespoons extra virgin olive oil, salt. Preparation: Place the flour on a baking board and form a mound with a hollow. Add the eggs, a pinch of salt and the olive oil to the well. Work your way toward the hollow with one hand and shape the dough. Use your other hand to protect the sides of the mound to prevent the eggs from escaping. Work the mixture until you have a compact and elastic dough. Let the dough rest, covered, for about 1 hour and portion it for processing with the pasta machine. Allow to dry thoroughly before cooking. Store dry.

per 100g / 100ml

1473 kJ / 347 kcal

1,5 g

0,3 g

70 g

3 g

12 g

0,01 g

Durum wheat semolina - Semola di Grano Duro, De Cecco, No.176

13355

10kg, 10x1000g

bags

Up to Ø 58 days from date of shipment.  

10,11 kg

NOW AVAILABLE

23

No, uncooled product

7 %

4025084150706

No

11031110

F.lli De Cecco Di Filippo Fara San Martino S.p.A., Via F. De Cecco, 66015 Fara San Martino (CH), Italy.

Italien | IT

Double-milled durum wheat semolina. DURUM WHEAT SELUTION. Ingredients for 750g pasta with egg: 500g De Cecco wheat semolina, 5 eggs, 2 tablespoons extra virgin olive oil, salt. Preparation: Place the flour on a baking board and form a mound with a hollow. Add the eggs, a pinch of salt and the olive oil to the well. Work your way toward the hollow with one hand and shape the dough. Use your other hand to protect the sides of the mound to prevent the eggs from escaping. Work the mixture until you have a compact and elastic dough. Let the dough rest, covered, for about 1 hour and portion it for processing with the pasta machine. Allow to dry thoroughly before cooking. Store in a cool, dry place and protected from light.

per 100g / 100ml

1473 kJ / 347 kcal

1,5 g

0,3 g

68 g

0,6 g

14 g