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Durum wheat semolina pasta

045 Elicoidali

045 Elicoidali045 Elicoidali confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g

Elicoidali with gorgonzola e walnuts

Heat 25 cl. of fresh cream in a pan, add 200 g of gorgonzola in pieces and allow to melt over a slow flame, until it becomes a thick sauce. At the end add 100 g of mascarpone. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of elicoidali according to the instructions on the packet. Serve the pasta with the gorgonzola sauce, a handful of walnut kernels and grated Parmesan cheese.

Ingredients for 4 people
400 Elicoidali
25 fresh cream
200 gorgonzola
100 mascarpone
a handful of walnut kernels
grated Parmesan cheese