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Cappellacci with Butternut Squash
Made with Butternut Squash, this pasta is a classic of Italian cuisine!
- Generously filled with butternut squash (65%) and Parmigiano Reggiano Cheese
- Made with 4 to 6 eggs per kilo of wheat flour
- Yield after cooking : +25%
Preparation
No thawing, throw into salted boiling water (1 liter of water for 100 g of pasta). Cook for 4 to 5 minutes after boiling resumes.
Code
C30
Weight
15 g / 0.53 oz
Dimensions
40 mm X 40 mm X 20 mm
Packaging
Case of 3 kg / 6.61 lb