Nutrition
≈ 450 kcalper portion of about 250 g
- Protein14%
- Fat17%
- Carbohydrates69%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A type of short, hand-cut pasta characteristic of the Romagna region. It is typically served with various local sauces or ragù.
- Cuisine
- Italian (Romagnola)
- Origin
- Romagna, Italy
Typical ingredients
- flour
- eggs
- water
- salt
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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