Rapunzel yellow lentil spaghetti are made from 100% yellow lentils. The legume provides a mild nutty flavour and supplies many valuable proteins and dietary fibres. They are the ideal gluten-free alternative to cereal pasta.
Ingredients
yellow lentils* ground
* = ingredients from organic farming
** = from biodynamic agriculture
yellow lentils* ground
* = ingredients from organic farming
** = from biodynamic agriculture
Characteristics
gluten-free
Usage
The gluten-free 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. Pay attention to the cooking time! At the end of the cooking time, drain the pasta. Cooking time: 9 minutes Tip for perfect al dente pasta: Add a dash of vinegar to the cooking water.
gluten-free
Usage
The gluten-free 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. Pay attention to the cooking time! At the end of the cooking time, drain the pasta. Cooking time: 9 minutes Tip for perfect al dente pasta: Add a dash of vinegar to the cooking water.
Additional information
Preparation
The Spaghetti are made from 100% ground yellow lentils. Water is added to the ground legumes. The resulting dough is pressed into the respective pasta shape and subsequently dried.
Produced in
Italy
Country of origin
Non 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
Yellow lentil spaghetti
| Calorific value | 1492 kJ / 352 kcal | |
| Fat | 1,80 g | |
| of which saturates | 0,40 g | |
| Carbohydrates | 58,00 g | |
| Sugar | 1,00 g | |
| Dietary fiber | 6,0 g | |
| Protein | 23,00 g | |
| Salt | 0,050 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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FAQ about Yellow lentil spaghetti
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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