Pasta, produced since approx. 4000 B.C. on from a base of grain, water and salt, is one of the oldest foodstuffs produced by man. It continues to enjoy increasing popularity. With the boom of the Italian cuisine, pasta has reserved its firm place in modern cooking.
Enjoy the delicious "M-Classic Älplermagrone", made in Switzerland (which, by the way, has the highest per capita consumption of pasta after Italy).
The Migros company Jowa produces all its egg pasta with free-range eggs, setting a strong signal in terms of the food industry.
Durum wheat semolina, whole egg 13.5% (from free-range farming), common salt.
In 100g it ontains: energy value 1529 kJ (361 kcal); protein 14g; carbohydrates 68g, thereof sugar 2.5g; fat 3g, thereof saturated fatty acids 0.8g; dietary fiber 3g; salt 0.45g