Egg Pasta – Ingredients: Durum wheat semolina, eggs 35%.
Selected pasta, manufactured following the traditional method, made from first choice selected durum wheat flour, 35% of fresh eggs and carefully desiccated in 14/16 hours.
Obtained in a traditional way and worked for rolling, the Pasta of “La Malva Ros”a undergoes a slow drying (14/16 hours) and at low temperatures, which recalls the natural drying and gives quality and excellence. The use of carefully selected and groats sunny fresh pasteurized eggs, guarantee the final product organoleptic characteristics.
250 g for 4/5 servings. Cooking time: 2-3 minutes.
La Malva Rosa was founded from the experience of handicraft producer of sauces, starters and egg pasta.
Thanks to selected raw materials, passion for high quality food, trough the research for ancient traditions and the rediscovery of old Piedmontese and Ligurian recipes, expressed and prepared with care and simplicity, La Malva Rosa rediscovers a natural cuisine called “poor” in the past that offers authentic flavours and fresh aromas, preserved in good olive oil known as the only preserving agent before modern chemical agents were discovered.
All different kinds of pasta are made from first choice selected durum wheat semolina, 35% fresh eggs and other natural ingredients.
La Malva Rosa produces sauces in perfect accompaniment with our egg pasta, as well as creams, tomato sauces, pesto, starters, rice, polenta, chutneys for cheeses, honey, desserts and selected fruit in syrup.
All products are natural, with no addition of any preserving or colouring matters.