Pappardelle
Summary
This pasta is made from high-quality ingredients such as Australian durum wheat and free-range eggs, which are minimally processed and retain their natural nutrients. The use of semolina flour and water further contributes to its nutritional value, providing a firm texture and rich flavor without any harmful additives or excessive processing.
At a glance
Key ingredients 5
Australian durum wheatGood
Australian durum wheat is a high-quality grain known for its high protein content and excellent gluten strength. It is minimally processed, retaining most of its natural nutrients. This ingredient is a staple in pasta making, providing a firm texture and rich flavor.
Benefits
Rich in protein and essential nutrients, contributing to a balanced diet and providing energy.
Free range eggsVery Good
Free range eggs are a high-quality source of protein and essential nutrients, including vitamins A, D, and B12. They are produced by hens that have access to outdoor spaces, which can improve the nutritional profile of the eggs. This ingredient enhances the nutritional value and flavor of the pasta.
Benefits
Excellent source of high-quality protein and essential vitamins, supporting overall health and wellness.
Durum wheat semolinaGood
Durum wheat semolina is a coarse flour made from durum wheat, known for its high protein and gluten content. It is a key ingredient in pasta, providing a firm texture and rich flavor. The minimal processing preserves its nutritional benefits.
Benefits
Provides essential nutrients and energy, contributing to a balanced diet.
Semolina flourNeutral
Semolina flour is a refined product of durum wheat, used primarily in pasta making. It provides a firm texture and is a staple in many traditional pasta recipes. While it is a good source of energy, it lacks some of the nutrients found in whole grains.
Benefits
Provides energy and contributes to the texture and structure of pasta.
WaterNeutral
Water is a fundamental ingredient used in the preparation of pasta dough. It acts as a binding agent and helps in forming the dough structure. It is a neutral ingredient with no direct nutritional benefits or risks.
Benefits
Essential for dough formation and texture in pasta making.
Processing
Unprocessed or Minimally Processed Foods
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