Fresh Hungarian eggs are used to make vermicelli, so it stays homemade and its enjoyment value is excellent!
Vermicelli price is significantly lower for multiple product purchases. Buy more with a quantity discount!
Cooking vermicelli: short cooking time: 1-5 minutes. The dough should always be placed in boiling, lightly salted water and cooked, stirring several times, to prevent it from sticking together.
Vermicelli in English angel hair, vermicelli.
Usage: We really like broth with vermicelli. One of our favorite cakes is the varga liner.
The pasta of the product family is made from Aestivum (Hungarian wheat) flour by adding eggs and drinking water, after kneading, pressing under pressure and molding. Passing through the pre-dryer, steam at 120 ° C passes through the still fresh dough. The finished product is dried in ovens at 60-80 ° C. After drying, they acquire their final shape by passing through packaging machines or after manual packaging.
For the production and packaging of the product family we use only the raw materials and packaging materials approved in the Hungarian Food Book.
It does not contain any additives, conditioners or preservatives
We use only fresh Hungarian eggs to make our pasta
Short cooking time: 1-5 minutes, depending on the figure
Shelf life is long: 24 months from production
Homely in nature, its enjoyment value is excellent
Easy to make, can't spoil.
AVERAGE NUTRITIONAL VALUE PER 100 G PRODUCT:
Energy 1539 kJ / 363 kcal
Fat 2.5 g
of which saturated fatty acids 0.7 g
Carbohydrate 72.6 g
of which sugars 2.5 g
Protein 12.5 g
Salt 0.08 g
INGREDIENTS: Wheat groats / TL 50 /, eggs, drinking water
Unit price: 320 HUF (800 HUF / kg)
Allergens: gluten, eggs.
Packaging: 400 grams
Consumable: For two years from manufacture.
Storage: Store in a cool, dry place.
Manufacturer: HUNGARO PASTA KFT.