Barilla Emiliane Filini 275 g – Italian Egg Pasta for Soup
Pastina in brodo: an Italian tradition full of simplicity
In Italy, there are dishes that you not only taste but also recognise by the feeling they evoke. A warm bowl of broth with small pasta threads is a beautiful example of this.
Barilla Emiliane Filini all'Uovo is specially suited for such simple, heartwarming dishes.
The name Filini refers to the fine thread shape of this Italian egg pasta. Due to their small size and short cooking time, they are particularly suitable for broth and light soups.
Barilla Emiliane – Italian egg pasta tradition
The Emiliane line of Barilla is inspired by the egg pasta tradition of Emilia-Romagna.
Filini is produced in Parma, Italy, with durum wheat semolina and fresh eggs.
The pasta contains 19.36% fresh eggs, giving it the characteristic golden yellow colour and pleasant taste of Italian egg pasta.
Why Filini is ideal for soup
Unlike long pasta such as spaghetti or tagliatelle, filini are particularly fine, short strands of pasta.
This makes them ideal for dishes where the pasta is cooked directly in the stock.
With a cooking time of just 2 minutes, they’re also perfect for a quick lunch or a light evening meal.
Recipe: Small Pasta in Broth with Parmesan
Italian egg pasta in a fragrant stock with Parmesan cheese.
Ingredients for 4 people
160 g Barilla Emiliane Filini all'Uovo
1 litre of chicken stock or vegetable stock
40 g Parmigiano Reggiano, freshly grated
1 tablespoon of extra virgin olive oil
Freshly ground black pepper to taste
Perhaps a little fresh parsley
Method
Gently bring the stock to the boil in a large saucepan.
Add the Barilla Emiliane Filini.
Stir gently so that the fine strands of pasta don’t stick together.
Cook for about 2 minutes, following the instructions on the packet.
Divide the hot soup between four bowls.
Sprinkle with freshly grated Parmigiano Reggiano.
Finish with a small dash of extra virgin olive oil.
Add black pepper to taste and, if you like, some parsley.
Tip from Kelvini: want a richer flavour? Then let a piece of Parmigiano rind simmer in the stock and remove it before serving.
Other applications
Brodo di pollo: fine egg pasta in a traditional Italian chicken broth.
Vegetable soup: add Filini to a light vegetable soup.
Pastina al burro: serve the cooked pasta with a small amount of butter and grated cheese.
Tomato soup: use Filini in a light Italian tomato soup.
Ingredients
DURUM WHEAT SEMOLINA, fresh EGGS of category A (19.36%).
May contain traces of SOYA and MUSTARD.
Nutritional values per 100 grams of uncooked pasta
| Nutritional value | Amount |
|---|
| Energy | 1558 kJ / 368 kcal |
| Fats | 4.0 g |
| Of which saturated fatty acids | 1.0 g |
| Carbohydrates | 68 g |
| Of which sugars | 3.0 g |
| Fibre | 3.0 g |
| Proteins | 14 g |
| Salt | 0.08 g |
Storage advice
Store the pasta in a cool, dry place, protected from moisture and direct sunlight.
Product information
Producer: Barilla G. e R. Fratelli S.p.A.
Product: Emiliane Filini all'Uovo
Net weight: 275 grams
Cooking time: 2 minutes
Country of production: Italië
Production site: Parma
EAN-13: 8076809573054
Kelvini Italian Artisan – Discover the simple richness of Italian cuisine.
