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Farfalle semola

Farfalle - the attractive, butterfly-shaped noodle. Our Italian pastificio follows an Italian tradition and uses only the best Italian durum wheat semolina and pure spring water for the preparation of Rapunzel pasta. A slow and gentle drying process at low temperatures ensures the typical flavor and the perfect 'al dente' bite.
* = ingredients from organic farming
** = from biodynamic agriculture

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. At the end of the cooking time, add some cold water to stop the boiling and drain pasta. Cooking time: 9 minutes.

Additional information

Rapunzel pasta semola is made with fine Italian durum wheat semolina. Contains 65% of the grain. After the noodles have been pressed into shape, they are dried slowly and gently for 8 hours at a maximum temperature of 65°C.

Produced in

Country of origin
italian agriculture

Origin of the main ingredients

Storage advice
Store in a cool and dry place.

Legal name of the food product
Farfalle semola

Nutritional values

referred to 100g

Calorific value 1519 kJ / 358 kcal
Fat 1,70 g
of which saturates 0,40 g
Carbohydrates 73,00 g
Sugar 3,40 g
Dietary fiber 2,4 g
Protein 11,50 g
Salt < 0,010 g


Eggs and products thereof   not contained
Peanuts and products thereof   not contained
Fish and products thereof   not contained
Cereals containing gluten or cereal products   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)
Molluscs and products thereof   not contained

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Recipe with Farfalle semola

Farfalle a la Erbette
Farfalle a la Erbette


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