The subtle, nutty chickpea taste, the fast preparation and the firm bite make Chickpea Spirelli a perfect alternative to cereal-based pasta. This pasta is characterised by its high protein content. The chickpea spirelli have a low carbohydrate content making them suitable for a low carb diet. They are also perfect for those favoring a gluten-free nutrition.
Ingredients
ground chickpeas*
* = ingredients from organic farming
** = from biodynamic agriculture
ground chickpeas*
* = ingredients from organic farming
** = from biodynamic agriculture
Characteristics
gluten-free
Usage
The low carb alternative to all pasta dishes.
Preparation Instructions
For 100 g noodles boil 1 L of water with a pinch of salt. Add noodles into the boiling water and stir carefully also while the noodles are cooking. Drain noodles and serve on pre-heated plates. Cooking time: 4 minutes. Hint for best pasta al dente: after cooking, add 1 tsp Rapunzel olive oil and 1 tsp Rapunzel white wine vinegar per 100g pasta.
gluten-free
Usage
The low carb alternative to all pasta dishes.
Preparation Instructions
For 100 g noodles boil 1 L of water with a pinch of salt. Add noodles into the boiling water and stir carefully also while the noodles are cooking. Drain noodles and serve on pre-heated plates. Cooking time: 4 minutes. Hint for best pasta al dente: after cooking, add 1 tsp Rapunzel olive oil and 1 tsp Rapunzel white wine vinegar per 100g pasta.
Additional information
Preparation
The RAPUNZEL Pasta Speziale is made from 100% ground chickpeas. Water is added to the ground legumes. The resulting dough is pressed into the respective pasta shape and subsequently dried.
Produced in
Germany
Country of origin
EU agriculture
Origin of the main ingredients
Various countries
Quality
EU Bio-Logo
Storage advice
Store in a cool and dry place.
Legal name of the food product
Chickpea Spirelli
| Calorific value | 1537 kJ / 365 kcal | |
| Fat | 6,10 g | |
| of which saturates | 1,60 g | |
| Carbohydrates | 51,00 g | |
| Sugar | 2,30 g | |
| Dietary fiber | 8,7 g | |
| Protein | 22,00 g | |
| Salt | < 0,010 g |
| Thiamine (Vitamin B1) | 0,36 mg | |
| Vitamin B6 | 0,51 mg | |
| Iron | 4,61 mg | |
| Folic acid | 390,0 µg | |
| Zinc | 3,50 mg |
Allergens
| Eggs and products thereof | Possible in traces | |
| Peanuts and products thereof | not contained | |
| Fish and products thereof | not contained | |
| Cereals containing gluten or cereal products | not contained | |
| Crustaceans and products thereof | not contained | |
| Milk and products thereof including lactose | not contained | |
| Lupins and products thereof | not contained | |
| Nuts and products thereof | not contained | |
| Celery and products thereof | not contained | |
| Mustard and products thereof | not contained | |
| Sesame seeds and products thereof | not contained | |
| Soy and products thereof | Possible in traces | |
| Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2) |
no | |
| Molluscs and products thereof | not contained |
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FAQ about Chickpea Spirelli
In contrast to wheat pasta, pulses are gluten-free and rich in vegetable protein. The particularly short cooking time of 7 - 9 minutes makes it even quicker to prepare than cereal pasta. The typical taste of pulses is also retained in the pasta.
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Legume pasta contains chickpeas, lentils or buckwheat. They are finely ground and kneaded into a dough with a little water. The nutrients of the respective pulses are largely retained during production.
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Rapunzel legume noodles are wonderfully firm to the bite and do not fall apart during cooking. It is important to adhere to the cooking time on the packaging. As in traditional Italian cuisine, the bite test during the cooking process helps to determine the perfect cooking time.
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Legume pasta can be used in the same way as wheat pasta, whether classically with a pasta sauce, in a casserole or as a pasta salad. The preparation time is reduced accordingly due to the shorter cooking time.
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