Mischiglio Pasta (Broad Bean, Barley, Wheat and Chickpea Flour) - 500g
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Mischiglio Pasta (Broad Bean, Barley, Wheat and Chickpea Flour) - 500g ParcoVerde
The Miskiglio, or Mischiglio, pasta is made from durum wheat semolina and broad bean, barley, wheat and chickpea flour; it is handmade and oven dried. Although its name may sound very modern, this typical pasta from Basilicata dates back to the end of the 16th century.
How to dress Miskiglio pasta? With any type of sauce: vegetable, fish or meat sauces are ideal. However, if you’re looking to recreate the original recipe, the Miskiglio pasta should be dressed with chopped up peperoni cruschi and grated aged ricotta cheese.
It tastes amazing with:
• Peperoni cruschi from Basilicata
• Aged Ricotta cheese
NB: All given information about products on sale complies with the manufacturer's information.
- Product for Vegetarians
- Product for Vegans
- Non perishable
- Lactose free
|Nutrition information per 100 g: Energy 368 kcal - 1537 KJ Protein 12.8 g
Fat 0.7 g of which saturates 0.1 g Carbohydrate 77.6 g of which saturates 1.2 g
Salt (sodium x 2.5) 0.07 g
Barley, broad beans, chickpeas and durum wheat semolina.
Cereals containing gluten