Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 207 kcal | 10% |
| Fat | 8.8 g | 13% |
| of which saturates | 3.1 g | 15% |
| Carbohydrate | 22.6 g | 9% |
| of which sugars | 3.3 g | 4% |
| Fibre | 2.1 g | — |
| Protein | 8.2 g | 16% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 30 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Egg Pasta (37%) (Wheatflour (contains Gluten) · Pasteurised Egg · Durum Wheat Semolina (contains Gluten)) · Water · Ricotta Cheese (Milk) (15%) · Parmigiano Reggiano Cheese PDO (Milk) (9%) · Dried Whey (Milk) · Cornflour · Vegetable Oils (Sunflower, Rapeseed) · Salt · Potato Fibre.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
80% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pastas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.