Fettuccine is the name given to a particularly wide banded noodle that exceeds the tagliatelle by 3 mm with a width of 8 mm. This pasta comes from Italy, is made from the best durum wheat semolina, but without eggs. Ideal with all pasta sauces.
Cannelloni Pasta Granoro are pasta tubes which are filled with a savoury filling and baked with sauce and usually cheese.
Cannelloni is the form of the pasta most popular on the former Tuscan/Genoese island of Corsica. In the Abruzzo, cannelloni all’abruzzese uses two kinds of flour(wheat and corn) and three kinds of meat.
On Jamie Oliver’s website, you can find this easy recipe for spinach and ricotta cannelloni.
250g
Product of Italy
Cooking Method :
Fill Granoro raw cannelloni tubes with the filling and place them in the pan. Cover cannelloni with tomato sauce to avoid their breakage during cooking.Sprinkle cheese and bake in oven.
Formats Normal Semolina Granoro, fragrant and tasty they are made with durum semolina carefully selected and production process with a careful,respectful of the quality and characteristics of the raw material.
The whole production process of Granoro and conducted to enhance the organoleptic qualities of the semolina and particularly gluten,so what is not lost in the cooking water,which must be the most possible clear.