Egg Fettuccine
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 641 kcal | 31% |
| Fat | 9.8 g | 14% |
| of which saturates | 1.8 g | 7% |
| Carbohydrate | 107.1 g | 35% |
| of which sugars | 1.4 g | 2% |
| Fibre | 7.4 g | 25% |
| Protein | 25.6 g | 51% |
| Sodium | 0.03 g | 1% |
Open Food Facts, ODbL, record updated 25 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Cooking Instructions: Add pasta to a large pot of boiling water. Return to the boil and cook for 2 mins. Stir occasionally, so those pastas on top get cooked too. Drain. How we like to finish it: Cook Latina Bolognese Sauce (cooking instructions on pack). Egg Fettuccine INGREDIENTS: Durum wheat semolina (73%), water, egg (10%), canola oil, food acid (lactic acid). Contains wheat, gluten, egg. PASTA MUST BE COOKED BEFORE CONSUMPTION. MUST BE REFRIGERATED AT OR BELOW 4°C. CONSUME WITHIN 3 DAYS AFTER OPENING. NUTRITION INFORMATION Servings per package: 2 Serving size: 350 g (1/2 of pack cooked)* Average Quantity % Daily Intake" Average Quantity Recipe SUITABLE FREEZI 545R Distributed in AusGeneral Mil Australia Pty Ltd, Level 4, Road, Mt Waverley, VIC 3149 For more information, recipe ideas or to provide feedback on our products: Freecall 1800 688 313 LatinaFreshAustralia/ or visit facebook.com/ per serving per serving per 100g Energy 2680 kJ 31% 765 kJ Protein 25.6 g 51%2 73 g Fat, total - saturated 9.8 B 14% 2.8 186 7% 0.5g 25% 306 nó nó có c Gener Mills General M Film & Tray D
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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