Al dente for every taste – our pasta specialities!

Whether made from ancient grains, classic wheat, pulses or rice, whether short, long, twisted, smooth, slanting, thin or thick – with almost 40 varieties in the Rapunzel pasta range, everyone will find their favourite type.

Pasta made from ground semolina

Pasta made from wholemeal semolina

Pasta made from emmer and spelt

Gluten-free pasta

Product Knowledge: Emmer-Pasta

Suppliers Portrait: Pasta from the Pastificio Gino Girolomoni

Legume pasta: high in protein, low carb and full of minerals

Pasta made from ground semolina

The classic! Try out the different shapes – from soup noodles to torchiette.

Conchiglie semola

Millet spirelli semola

Spaghetti semola, no.5

Spaghettoni semola, no. 7

Spaghettini semola, no.3

Lasagne semola

Penne semola

Spirelli semola

Farfalle semola

Soup noodles semola coloured (letters)

Makkaroni semola

Soup vermicelli semola

Rigatoni semola

Tagliatelle semola

Torchiette semola

Farm pasta semola

Pasta made from wholemeal semolina

Full grain vigour thanks to 90% of the grain kernel and 100% of the seedling. Made from high-quality wholemeal durum wheat semolina.

Spaghetti wholemeal

Spirelli wholemeal

Lasagne wholemeal

Soup vermicelli wholemeal

Pasta made from emmer and spelt

Ancient grains packaged in pasta form – unadulterated enjoyment with pasta made from emmer and spelt.

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

Gluten-free pasta

For all those who cannot tolerate gluten or want a nice change on their plate of noodles.

Buckwheat

Buckwheat Spaghetti

Rice pasta

Rice spaghetti

Rice spirelli

Rice Mafalde

Rice Casarecce

Rice Lasagna

Legume pasta

Chickpea Spirelli

Green peas penne

Red lentil Spirelli

Yellow lentil cornetti

Yellow lentil spaghetti

Interesting facts about pasta

Product knowledge: Emmer pasta

Have you ever heard of ancient grains? What is behind emmer pasta?

How to do it: Legume pasta

Important facts about gluten-free pasta. What is pulses, rice and buckwheat pasta all about?

Supplier Portrait: Pasta from Italy

Our Pastificio Gino Girolomoni is located in the middle of an idyllic hilly landscape in the Marche region and has been an organic pioneer from the very beginning. Come with us to Isola del Piano.

You might also be interested in:

Tomato & vegetable sauces

Organic manufacturer

Real organic

Bio-Cent

FAQ – Frequently asked questions

FAQ about Pasta

What is gluten?

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

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.

mehr erfahren

What is the degree of grinding of Rapunzel Semola Pasta?

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

Which cereals belong to the so-called original cereals?

The original cereals include einkorn, emmer, spelt and kamut.

mehr erfahren