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Durum wheat semolina pasta with eggs and spinach
Wheat and spinach, yellow and green, straw and hay. The name of this colorful and tasty pasta is a canvas on which to draw our memories of summer days and outdoor lunches.
Crafted by hand just as tradition dictates and with Tuscan durum wheat semolina, it cooks in just a few minutes and pairs beautifully with both simple and more creative combinations.
Try seasoning our egg gramigna paglia e fieno with tomato and a drizzle of extra virgin olive oil, or with cooking cream, a meat ragu, or your favorite seafood. With vegetables such as pumpkin and cabbage you can get a real rainbow of taste.
Nutrition Information per 100 g
| Energy | 1378 kJ 326 kcal |
| Fat | 2.9 g |
| Of Which Saturates | 0.6 g |
| Carbohydrate | 60 g |
| Of Which Sugars | 0.6 g |
| Protein | 13 g |
| Fiber | 3.4 g |
| Salt | 0.12 g |
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