Spaetzle Noodles, durum wheat
Durum wheat spaetzle to enjoy Swabian dishes or as a side dish. Like homemade.
Features:
For Naturata durum wheat pasta we have been using 100 % durum wheat from farmers working according to biodynamic principles in the Piedmont region of Italy for over 30 years. Thanks to its warm temperatures and low rainfall, the Mediterranean region is perfect for cultivating durum wheat. Durum wheat is the ideal raw material for Italian pasta. Gentle processing and the finest biodynamically farmed raw materials guarantee that Naturata pasta has that typical special "bite" and good cooking qualities.
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
DURUM WHEAT SEMOLINA**
allergenic ingredients: Gluten
- Content:
- bag, 500g
- Packaging material:
- paper
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Italy
- 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
- Selected origin
Average nutritional value & analysis results per 100 g:
- Energie
- 1.528 kJ / 360 kcal
-
Fat
of which saturates -
1,5 g
0,6 g -
Carbohydrates
of which sugars -
73,0 g
0,2 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 durum wheat pasta is made from semolina which is comparable in terms of milling grade to common wheat flour type numbers between 550 and 812. 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: 10-12 minutes.
Durum wheat spaetzle to enjoy Swabian dishes or as a side dish. Like homemade.
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