Pasta L'Antica Multicolour Pasta Conchiglioni, 500g
Description
Pasta L’Antica multicoloured conchiglioni has deep ridges for sauces and ragus to cling to. The vibrant colours come from natural ingredients like turmeric, spinach and beetroot.
The shell shaped pasta is very versatile - try adding it to pasta salads or baking it in the oven with tomato sauce and mozzarella. It’s also delicious with wild mushrooms, truffle oil and a splash of cream.
Made from 100% Italian durum wheat, the riccioli cooks in 8-10 minutes. Keep it in your store cupboard for speedy suppers with authentic Italian flavour.
About L’Antica Madia
L’Antica Madia is a family-owned business based in Piedmont in northern Italy. Inspired by ancient culinary traditions and recipes, the Tedesco family produces high quality organic dried pasta. In recent years, their range has expanded to include flavoured and coloured pasta made with all-natural ingredients like spinach, squid ink and chilli peppers.
Ingredients: durum WHEAT semolina, dehydrated spinach 0,4%, SQUID ink 0,4% (SQUID ink 40%, water, salt), dehydrated red beet 0,3%, dehydrated turmeric 0,2%, dehydrated tomato 0,2%.
Allergy advice: For allergens see ingredients listed in bold.
-
Origin: Italy
-
Size: 500g
-
Best before: 19 October 26
-
SKU: PJ0008
-
Minimum shelf life: 3 months
-
Categories:
Colourful Pasta Pasta Pasta, Rice & Beans Rice Noodles & Glass Noodles
Delivery
Delivery Option | Price |
---|---|
EVRi ? | £4.50 or FREE for orders over £60 |
DPD Express ? | £7 or FREE for orders over £100 |
DPD Signature Required ? | £7 or FREE for orders over £60 |
DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.