Region of Piedmont, Italy
Cook the pasta in 4 litres of water, only 2 to 3 minutes. Salt and stir gently from time to time. Season the pasta with olive oil and Parmesan cheese.
Durum wheat flour, eggs 20%, ceps 3,5% (Boletus Edulis), aromas.
Store at room temperature away from heating and light sources.
Energy: 1571kJ / 371kcal
Of which saturated fatty acids: 1,2g
Of which sugars: 1,6g