Tortellini Boeuf

Durum wheat semolina is a high-quality wheat product used in pasta making. It is minimally processed and retains more nutrients compared to refined wheat flour. Its high protein content contributes to the pasta's texture and nutritional value.

Water is a neutral ingredient used as a solvent and to hydrate the dough. It does not contribute any nutritional value or health risks. Its primary role is to aid in the mixing and formation of the pasta dough.

Liquid egg yolk is a nutrient-rich ingredient providing essential fats and vitamins. It enhances the flavor and texture of the pasta. The yolk contains lecithin, which acts as a natural emulsifier.

Liquid whole eggs are a complete protein source, providing all essential amino acids. They contribute to the pasta's nutritional profile and improve its texture. Eggs are minimally processed and retain their natural nutrients.

Seasoned cooked beef provides protein and flavor to the pasta. The quality and nutritional value depend on the seasoning and cooking methods used. It is a processed ingredient but can be part of a balanced diet.

Salt is used to enhance flavor and preserve the product. It is a common culinary ingredient but should be consumed in moderation. Excessive intake can lead to health issues such as hypertension.

Onion powder is a dehydrated form of onion used for flavoring. It is minimally processed and retains some of the nutritional benefits of fresh onions. It adds depth to the flavor profile of the pasta.

Garlic powder is a dehydrated form of garlic used for seasoning. It is minimally processed and retains some beneficial compounds found in fresh garlic. It enhances the flavor of the pasta.