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Rapunzel Products

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.
Product Knowledge: Emmer-Pasta
Product Knowledge: Emmer-Pasta
Suppliers Portrait: Pasta from the Pastificio Gino Girolomoni
Suppliers Portrait: Pasta from the Pastificio Gino Girolomoni
Legume pasta: high in protein, low carb and full of minerals
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
Conchiglie semola
Millet spirelli semola
Millet spirelli semola
Spaghetti semola, no.5
Spaghetti semola, no.5
Spaghettoni semola, no. 7
Spaghettoni semola, no. 7
Spaghettini semola, no.3
Spaghettini semola, no.3
Lasagne semola
Lasagne semola
Penne semola
Penne semola
Spirelli semola
Spirelli semola
Farfalle semola
Farfalle semola
Soup noodles semola coloured (letters)
Soup noodles semola coloured (letters)
Makkaroni semola
Makkaroni semola
Soup vermicelli semola
Soup vermicelli semola
Rigatoni semola
Rigatoni semola
Tagliatelle semola
Tagliatelle semola
Torchiette semola
Torchiette semola
Farm pasta 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
Spaghetti wholemeal
Spirelli wholemeal
Spirelli wholemeal
Lasagne wholemeal
Lasagne wholemeal
Soup vermicelli 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 semola
Emmer wheat Spirelli wholemeal
Emmer wheat Spirelli wholemeal
Emmer wheat Penne semola
Emmer wheat Penne semola
Emmer wheat Penne wholemeal
Emmer wheat Penne wholemeal
Emmer wheat Spaghetti semola
Emmer wheat Spaghetti semola
Emmer wheat Spaghetti wholemeal
Emmer wheat Spaghetti wholemeal
Spelt Spirelli from Germany
Spelt Spirelli from Germany
Spelt Spirelli wholemeal from Germany
Spelt Spirelli wholemeal from Germany
Spelt Spaghetti 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
Buckwheat Spaghetti

Rice pasta

Rice spaghetti
Rice spaghetti
Rice spirelli
Rice spirelli
Rice Mafalde
Rice Mafalde
Rice Casarecce
Rice Casarecce
Rice Lasagna
Rice Lasagna

Legume pasta

Chickpea Spirelli
Chickpea Spirelli
Green peas penne
Green peas penne
Red lentil Spirelli
Red lentil Spirelli
Yellow lentil cornetti
Yellow lentil cornetti
Yellow lentil spaghetti
Yellow lentil spaghetti

Interesting facts about pasta


Warenkunde: Emmer-Nudeln
Warenkunde: Emmer-Nudeln

Product knowledge: Emmer pasta


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

Gewusst wie: Hülsenfrüchte-Pasta
Gewusst wie: Hülsenfrüchte-Pasta

How to do it: Legume pasta


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

Lieferantenportrait: Pasta aus Italien
Lieferantenportrait: Pasta aus Italien

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.

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Bio-Cent
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FAQ about Pasta

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.

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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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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.

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

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