The wonderful nutty flavor makes this pasta that is made from pseudo cereal to a special delicacy. Contains no gluten and has a perfect al dente bite, making it a good alternative to cereal-based pasta. The spaghetti is rich in thiamine, magnesium and zinc and they are a valuable source of proteins. The buckwheat spaghetti have a low carbohydrate content making them suitable for a low carb diet or for those favoring a gluten-free nutrition.
Ingredients
whole grain buckwheat flour*
* = ingredients from organic farming
** = from biodynamic agriculture
whole grain buckwheat flour*
* = ingredients from organic farming
** = from biodynamic agriculture
Characteristics
gluten-free
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: 8 minutes.
gluten-free
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: 8 minutes.
Additional information
Preparation
This RAPUNZEL Pasta Speciale is made from 100% ground buckwheat. Buckwheat flour and water are combined and kneaded into a dough. The dough is pressed into spaghetti that are dried subsequently.
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
Buckwheat Spaghetti
Nutritional values
referred to 100g| Calorific value | 1497 kJ / 354 kcal | |
| Fat | 3,10 g | |
| of which saturates | 0,70 g | |
| Carbohydrates | 65,00 g | |
| Sugar | 1,40 g | |
| Dietary fiber | 9,2 g | |
| Protein | 12,00 g | |
| Salt | < 0,010 g |
Vitamins & Minerals
related to 100g (% of reference values)| Thiamine (Vitamin B1) | 0,52 mg | |
| Magnesium | 225,0 mg | |
| Zinc | 2,60 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 | 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 |
Mit großer Sorgfalt pflegen wir unsere Online-Produktdatenbank. Dennoch können wir vereinzelte Fehler nicht ausschließen. Daher bitten wir Sie, diese Angaben immer mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen Unstimmigkeiten auffallen, sind wir dankbar für einen Hinweis an kundenservice@rapunzel.de.
FAQ about Buckwheat Spaghetti
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.
mehr erfahren
mehr erfahren
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.
mehr erfahren
mehr erfahren
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.
mehr erfahren
mehr erfahren
Recipes with Buckwheat Spaghetti
Warm Buckwheat noodles with aubergines and mango
Asian Buckwheat Spaghetti Salad with Peanut Butter Dressing
Miso soup with Buckwheat Spaghetti
Asian Buckwheat Spaghetti-Salad with Sesame Dressing
Buckwheat Spaghetti - with alkaline vegetable cashew sauce
