ingredients
- 5 dessertspoons of extra virgin olive oil
- 500 g potatoes
- 300 g spelt
- 1 large onion
- 3 carrots
- 3 sticks of celery
- 200 g 1800 Pregiata Dimora tomato puree (San.Ri line)
- thyme, marjoram
- 200 g 1800 Pregiata Dimora spelt ditalini pasta
Vegetable stock:
- 2 l mineral water
- 1 carrot, 1 stalk of celery, 1 onion
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ingredients
- 1 can of borlotti beans
- 4 dessertspoons of
extra virgin olive oil
- 1 shallot
- 1 carrot
- 1 stick of celery
- Salt
- Pepper
- 200 g 1800 Pregiata Dimora tomato puree
- 500 g 1800 Pregiata Dimora pappardelle
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ingredients (4/6 people)
- 200 g (1 jar) basil pesto
- (1 jar) coarsely chopped tomatoes
- 500 g (1 pack) 1800 Pregiata Dimora linguine
- 3 dessertspoons of extra virgin olive oil
- Salt
- 4 fresh basil leaves
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Spelt and potato soup with spelt ditalini pasta
/in Soups /by Columbroingredients
Vegetable stock:
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Durum wheat pappardelle with fresh borlotti beans
/in Durum wheat pasta /by Columbroingredients
extra virgin olive oil
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Durum-wheat linguine with pesto and chopped tomatoes
/in Durum wheat pasta /by Columbroingredients (4/6 people)
Discover the recipe →