Short, tube-shaped noodles with subtle grooves and beveled ends. Our Italian pastificio follows an Italian tradition and uses only the best Italian durum wheat semolina and pure spring water for the preparation of Rapunzel pasta. A slow and gentle drying process at low temperatures ensures the typical flavor and the perfect 'al dente' bite.
Ingredients
ground DURUM WHEAT*
* = ingredients from organic farming
** = from biodynamic agriculture
ground DURUM WHEAT*
* = ingredients from organic farming
** = from biodynamic agriculture
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. At the end of the cooking time, add some cold water to stop the boiling and drain pasta. Cooking time: 8 minutes.
For 100 g noodles boil 1 L of water with a pinch of salt. Add noodles into the boiling water and stir carefully. At the end of the cooking time, add some cold water to stop the boiling and drain pasta. Cooking time: 8 minutes.
Additional information
Preparation
Rapunzel pasta semola is made with fine Italian durum wheat semolina. Contains 65% of the grain. After the noodles have been pressed into shape, they are dried slowly and gently for 8 hours at a maximum temperature of 65°C.
Produced in
Italy
Country of origin
italian agriculture
Origin of the main ingredients
Italy
Quality
EU Bio-Logo
Storage advice
Store in a cool and dry place.
Legal name of the food product
Penne semola
| Calorific value | 1519 kJ / 358 kcal | |
| Fat | 1,70 g | |
| of which saturates | 0,40 g | |
| Carbohydrates | 73,00 g | |
| Sugar | 3,40 g | |
| Dietary fiber | 2,4 g | |
| Protein | 11,50 g | |
| Salt | < 0,010 g |
Allergens
| Eggs and products thereof | not contained | |
| Peanuts and products thereof | not contained | |
| Fish and products thereof | not contained | |
| Cereals containing gluten or cereal products | 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 | Possible in traces | |
| 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 Penne semola
Gluten, also known as gluten protein, is a group of certain proteins found in cereal grains such as wheat, rye, barley, and oats.
The gluten content is of decisive importance for the baking properties of a flour. Gluten protein binds up to three times its weight in water when it becomes moist. In the process, it develops rubber-like, elastic properties. Like a skeleton, the gluten threads run through the bread dough and ensure that a fine-pored, loose dough forms. The quantitatively and qualitatively highest gluten is provided by wheat, to which it also owes its excellent baking properties.
Some people are allergic to this protein due to a metabolic disorder. With sprue or coeliac disease, the medical names for this intolerance, a lifelong gluten intolerance remains. Coeliac disease and sprue are chronic diseases of the small intestine that manifest in childhood or do not appear until adulthood. Since the organism has an intolerance to the gluten protein, those affected must eat a gluten-free diet.
The following grains are gluten-free in their unprocessed state: Rice, maize, millet, buckwheat, amaranth and quinoa.
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All Rapunzel pasta still contains parts of the bran. This is quite natural for wholemeal pasta, but semola pasta is also made from so-called ground durum wheat semolina (types between 812 and 1050). These bran particles, which consist to a considerable extent of dietary fibre, darken more than the rest of the ingredients when the pasta dries and become visible as small, dark dots in the pasta. For you as a customer, this is an indication that even in semola quality there is still a proportion of bran that represents neither contamination nor mould.
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The light Italian pasta is made from ground durum wheat semolina. For this purpose, the bran is sieved off and thus contains only 50% of the germ. Classic pasta semola contains approx. 65% of the whole grain, which corresponds to an ash content (= flour type) of approx. 850 on average. The so-called “flour type” is usually only a common indication for flour, but this number provides information about the ash content of the milled grain product and suggests the amount of husk in it.
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