Naturally noodles!

Original pasta from Italy, spelt noodles from Germany and legume pasta

No matter if the pasta should be made with ancient cereal or with classic wheat, with legumes or rice... regardless if the noodles should be short, long, twisted, smooth, diagonal, thin or thick, green or red: every noodle lover will find the perfect noodle in the Rapunzel product line that features more than 50 pasta varieties.

Original „al dente“ from Italy

Rapunzel wholemeal and classic Semola pasta are made by our pastificio in Italy. Our long-term pasta partner uses a traditional recipe for the preparation of the beloved pasta that is in accordance with the Genovese pasta purity law from 1547. Best Italian durum wheat semolina, pure spring water, a slow and gentle drying process at low temperatures give our pasta the typical flavor and a perfect consistency.

The same manufacturing process is used for the preparation of emmer noodles. Emmer is an ancient cereal variety that has remained unchanged by breeding and that is as easily digestible as spelt. So back to the roots with emmer! The spelt noodles made in Germany complete the classic Rapunzel pasta range.

Legumes and rice noodles

For people with gluten intolerance and for all who want variety on their pasta plates we offer speciality noodles made from rice or legumes.

With our colorful legume noodles you can have lentil, chickpea or mung bean pasta on the table in only 4 to 6 minutes cooking time.

Pasta Semolina

Conchiglie semola

Millet spirelli semola

Spaghetti semola, no.5

Spaghettoni semola, no. 7

Spaghettini semola, no.3

Lasagne semola

Penne semola

Spirelli Tricolore semola coloured

Spirelli semola

Farfalle semola

Soup noodles semola coloured (letters)

Makkaroni semola

Soup vermicelli semola

Rigatoni semola

Tagliatelle semola

Torchiette semola

Pasta Wholemeal

Spaghetti wholemeal

Spirelli wholemeal

Lasagne wholemeal

Soup vermicelli wholemeal

Penne wholemeal

Emmer & Spelt – Semolina and Wholemeal

Emmer wheat Spirelli semola

Emmer wheat Spirelli wholemeal

Emmer wheat Penne semola

Emmer wheat Penne wholemeal

Emmer wheat Spaghetti semola

Emmer wheat Spaghetti wholemeal

Spelt Spirelli from Germany

Spelt Spirelli wholemeal from Germany

Spelt Spaghetti from Germany

Glutenfree Pasta

Buckwheat

Buckwheat Spaghetti

Rice Noodles

Rice spaghetti

Rice spirelli

Rice Mafalde

Rice Casarecce

Legume Noodles

Chickpea Spirelli

Red lentil Spirelli

Yellow lentil cornetti

Frequently asked questions abour pasta & noodles

Why are there black dots on Rapunzel pasta?

All Rapunzel pasta products contain bran particles. Bran is typically found in wholemeal noodles, but our Semola pasta is also made with ground durum wheat semolina (types ranging between 812 and 1050). The bran particles that consist mostly of dietary fiber darken more during the pasta drying process than the other pasta ingredients and become visible as small, dark dots on the pasta. The dots indicate that our Semola pasta also contains bran. The black dots have nothing to do with pollution or contamination, nor mould.

Do you remove the outer layers and the seedling during the manufacturing of Rapunzel wholemeal noodles?

For the production of Rapunzel wholemeal noodles grain kernels are ground into semolina with a grain size of approximately 200-500 μm. During the manufacturing of the wholegrain semolina in Italy, the outermost part of the pericarp is removed. The wholegrain semolina contains nearly 90% of the grain kernel - including most of the pericarp and all of the seedling. Rapunzel wholemeal noodles are made with a flour type that averages 1600. This manufacturing process is typical for the preparation of Italian durum wheat pasta that is made without eggs. The outermost pericarp layer is removed in order to ensure best noodle consistency and cohesion. Moreover, it has also positive effects for the flavor of the pasta.

What is the extraction rate of Rapunzel Semola pasta?

Light Italian pasta is made with ground durum wheat semolina. In the manufacturing process the bran is sieved and only 50% of the seedling remains in the semolina. Classical pasta Semola contains approximately 65% of the entire grain kernel which corresponds to an ash content (= flour type) of 850 on average. The so-called "flour type" is normally used only to describe flour, but this figure also gives information about the ash content of the ground grain product. From the flour type, the pericarp concentration in the flour can also be deduced.