Yellow lentil spaghetti

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

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.

Additional information, nutritional values, vitamins & minerals, allergens

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

Nutritional values

referred to 100g

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 – Frequently asked questions

FAQ about Yellow lentil spaghetti

What are the advantages of legume pasta compared to cereal pasta?

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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Do legume noodles contain the same high-quality nutrients as pure legumes?

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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What is the consistency of Rapunzel legume pasta?

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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How are legume noodles used?

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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Yellow lentil spaghetti

Additional information

Nutritional values

Allergens

FAQ about Yellow lentil spaghetti

Recipe with Yellow lentil spaghetti