Spaetzle Noodles, spelt, white
Spelt spaetzle to enjoy Swabian dishes or as a side dish. Like homemade.
Features:
For over 30 years now, we have been working closely with a Demeter producer association from the Schwäbische Alb region and other parts of Baden-Württemberg in South Germany. The close, long-standing collaboration with roughly 25 farmers forms the basis of farming operations as sources of high-quality produce from what we consider to be one of the best spelt-growing areas in Germany. Optimum soil and climatic conditions on the Schwäbische Alb are ideal for cultivating spelt. Traditional varieties of this crop have been grown here for decades and give our spelt pasta its special delicate, nutty flavour.
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
SPELT SEMOLINA **(a type of WHEAT)
allergenic ingredients: Gluten
- Content:
- bag, 500g
- Packaging material:
- paper
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Germany
- Quality:
-
- demeter
demeterbeyond organic:
- Paper packaging
- High-quality ingredients and gentle processing
- Product/raw material from long-standing cultivation project / long-standing partnership / collaboration (with producer association)
- Produced in Germany
Average nutritional value & analysis results per 100 g:
- Energie
- 1.429 kJ / 352 kcal
-
Fat
of which saturates -
1,2 g
0,3 g -
Carbohydrates
of which sugars -
72,0 g
1,3 g - protein
- 12,0 g
- Salt
- 0,01 g
Dietary advice/Features:
-
crudités
-
vegan
-
vegetarian
Allergens:
- Egg
- Peanut
- Fish
- Gluten
- Crustaceans
- Lupines
- Milk
- Nuts
- Celery
- Mustard
- Sesame Seeds
- Soybeans
- SO2
- Molluscs
Allergy information:
- not contained
- traces possible
- contained
Production
The white spelt pasta is made from type spelt semolina. To produce the dough, semolina is mixed continuously with water and kneaded until the required consistency is achieved to allow the dough to be pressed through the appropriate dies. Afterwards, the spaetzle go through a steam bath. Throughout each stage of the drying process, care is taken that the moisture is not extracted from the pasta too quickly to give the shapes a good surface texture. Depending on the shape, drying temperatures lie between 70 and 100 °C.
Tips for preparation
Cooking time: 9-11 minutes.
Spelt spaetzle to enjoy Swabian dishes or as a side dish. Like homemade.
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