Rice spaghetti

Delicious grain flavor and very stable when cooked. The gluten-free alternative for people with allergies. Contains no ingredients with gluten. The complete separation from other production line ensures a totally gluten-free product.

Ingredients
whole rice*
* = ingredients from organic farming
** = from biodynamic agriculture

Characteristics
gluten-free

Preparation Instructions
For 250 g rice sphaghetti boil 2,5 liters of water. Add salt and noodles. Cook for 10-12 minutes, stir occasionally. Drain noodles. Enjoy!

Additional information, nutritional values, vitamins & minerals, allergens

Additional information

Preparation
Whole grain rice is finely ground and kneaded with water. Subsequently, the dough is pressed into spaghetti templates and dried.

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
Rice spaghetti

Nutritional values

referred to 100g

Calorific value		1542 kJ / 364 kcal
Fat		3,00 g
of which saturates		1,00 g
Carbohydrates		75,00 g
Sugar		1,00 g
Dietary fiber		2,5 g
Protein		8,00 g
Salt		0,030 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		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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Recipies with Rice spaghetti

FAQ

FAQ about Rice spaghetti

What are the black dots on Rapunzel pasta?

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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Recipes with Rice spaghetti

Rice spaghetti with sweet potatoes and creamy peanut sauce

Veggie summer rolls with peanut dressing

Rice spaghetti with Asparagus