Czaniecki 5-egg pasta Łazanka 250g

Czaniecki Pasta 5-egg Łazanka 250g

Czaniecki pasta is the highest quality fiber-rich product, made from 100% amber durum semolina, wheat groats, and eggs. Homemade, tasty pasta appreciated by everyone. Awarded with the BRC certificate, IFS Food requirements met at a higher level, as well as the Global Standard for Food Safety.

Czaniecki Pasta Łazanka is a classic proposition combining the traditional taste of homemade pasta with the nutritional value of durum wheat. Made with the addition of five eggs per kilogram of flour and durum semolina, it is distinguished by its natural color, elasticity, and exceptional shelf life after cooking.

This pasta was created for cuisine that combines the familiar with the nutritious – homemade meals can be not only delicious but also nutritious.

Czaniecki Łazanka Pasta – Properties:

The pasta has a distinctive, flat, square shape that perfectly complements traditional Polish dishes. The presence of eggs makes it more filling and richer in nutrients, while durum wheat provides fiber, protein, and B vitamins.

Durum wheat improves the elasticity of the dough and lowers its glycemic index. Its structure gives dishes their full flavor and the right texture.

Czaniecki Łazanka Pasta – use:

• For dishes with cabbage and mushrooms – classic łazanki with sauerkraut and mushrooms is one of the most popular uses of this shape.

• For borderland and home cooking – goes great with dishes based on white cabbage, onion, and bacon.

• For casseroles – flat form makes the pasta spread evenly in an ovenproof dish.

• For vegetable dishes ​​– it mixes well with chopped vegetables, herbs and light sauces.

• For hot and cold dishes – it does not overcook and keeps its shape, so it also works well in salads.

• For traditional Christmas dishes – łazanki with cabbage and poppy seeds are a must-have on many Christmas Eve tables.

Choose łazanki that taste like they used to – but with values ​​you need today.

Nutritional values ​​per 100 g

- including fatty acids

saturated fatty acids

- including sugars

* Salt content is exclusively due to the presence of naturally occurring salts.

Wheat pasta porridge, semolina (durum wheat porridge), 5 eggs per kilogram of flour, water, turmeric spice.

For every 100 g of product, boil 2 liters of salted water, add the pasta - cook for 9 minutes. Then strain the pasta and pour cold water over it.