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Buono Cicatelli, 500g
Buono Cicatelli, 500g
1 900 Ft

Buono Cicatelli, 500g

Buono Cicatelli, 500g
Buono Cicatelli, 500g

Classic cicatelli from Puglia and Molise, one of the oldest pasta types, are traditionally made by rolling pasta dough into long ropes or snakes and then cutting them into pieces 5cms in length. The cicatelli are then formed by pressing the three middle fingers of one hand into each piece of dough to create a cavity. However, in some parts of Southern Italy, ciatelli are made shorter using only the index and middle finger or only the index finger. In some places, people make them even longer by doubling the length of the piece of pasta to about 10 centimeters. They then use the 3 middle fingers of both hands.

1 900 Ft
Unit price: 3 800 Ft/kg
Info
Package
500g
Country of origin
Italy
Group size
Special
Flour
Durum
Cooking time (min.)
11-12
Egg content
Without egg
ingredients
Italian durum wheat, water

May contain traces of egg and mustard.

Nutrition facts
Nutritional values for 100g of product
 Energy 1389 kJ/332 kcal
 Total Fat 0,4g
    Saturated Fat 0g
 Total Carbohydrate 68,1g
    Sugar 1,7g
 Fiber 3,2g
 Protein 14,33g
 Salt 0,03g
Tips for pasta cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
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