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8-eggs pastas
General Information
These are the premium category products of Hungaro Pasta Ltd, where we use special production methods to recall the taste of our grandmother’s food. The products in this line are made from Aestivum (Hungarian wheat) flour, 8 eggs and water. After kneading we shape them with pressure. Then they are going throughs the pre dryer which works with 120 C steam on the still fresh dough. In the dryers we dry our product on 60-80 C degrees. The dried products are going through the packaging machines, or will be packed by hand, to be in a saleable form. The closed packages willbe tabbed and placed in cardboard boxes. We offer all shape of the product line in 200g size.
Benefits:
- The product line’s production and packaging only contains the ingrediens and packaging materials, which are permitted by the relevant hungarian office.
- Does not contain any additives, texturizers, preservatives.
- We use only fresh hungarian eggs for the production.
- Short cooking time, 1–5 minute, depending onthe shape.
- Long expiry date, 24 month from the production day.
- Easy to make, does not require cooking skills.
- Traditional character, excellent enjoyment value.
- Easy to make, can’t be botched.
INGREDIENTS: TL 50 wheat flour, egg, water
Typical Value per 100g:
| Energy | 1615 kJ/ 381 kcal |
| Ttal fat | 4,0 g |
| of which saturates | 1,3 g |
| Carbohydrate | 72,7 g |
| of which sugars | 6,6 g |
| Protein | 13,6 g |
| Salt | 0,13 g |
