De Cecco Alfabeto all'uovo - 673 250g
According to an old method the De Cecco egg pasta is made with real fresh eggs (collected about 3 days after having been laid), free from colouring synthetic agents, shelled, pasteurised, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible (0,98-1,18 mm), just like home-made pasta. The quality of the wheat and the semolina is the same chosen for the other pasta. The qualtiy of fresh and natural eggs is implicite and guaranteed by De Cecco. Alfabeto (alphabet doughs)belongs to the tiny doughs pasta family. Their origin is uncertain.The Alfabeto format is especially recommended for tasty light soups enriched with croutons or finely sliced vegetables. It can also be used in cream soups. Thanks to its original alphabet-letter shaped dough it is particularly suitable for children.