Stracci Toscani: this format owes its name to the reuse of the parts of pastry that are torn during the preparation of lasagne. A process similar to that used to produce maltagliati in the preparation of noodles. The rags are also called "stracce", "sagne stracce" or "rombi" in central Italy (Lazio, Abruzzo and Molise).
Traditionally hand-made using an integral semolina or spelt, today’s pasta factories have a special drawing board to draw directly this type of format now essential.
The rags are a format suitable for any type of sauce from fish to meat sauce (or game) or simply white. As for vegetables, they are excellent accompanied by a succulent pesto or with a sauce of chickpeas and rosemary.
- Nutritional facts 100 g (3,53 oz):
- Energy value (Energy) 360 Kcal (1527 KJ)
- Proteins 13 g
- Lipids (Total Fats) 1,4 g of which saturated fatty acids (Saturates) 0,7g
- Carbohydrates (Carbohydrates) 72 g of which sugars (Sugars) 2,8 g
- Fibre (Fibre) 3,7 g
- Sodium (Salt) 0,02 g
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