Egg Pasta with Corn Flour

Egg Pasta with Corn Flour

Azienda agricola Catalini Sergio

Regular price €5,00

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Egg pasta preserves its characteristics even if made with different types of flours. Corn flour is more digestible and lighter, and goes perfectly with the protein supply of eggs. The corn of these areas is of great value because it is grown in soils that facilitate its growth with a climate that gently accompanies it until ripening.
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