BioGourmet in Category "Natural Food › Pasta & Rice". Sorting: Product Name Alphabetically:

Basmati rice is particularly long, bright white in colour and is traditionally used to prepare Indian and other Asian dishes. These include spicy Indian curries, vegetable dishes, rice pans and specialities from the Persian region...

BioGourmet's black Nerone rice is a whole grain rice with a strong nutty flavour and firm bite. The Nerone variety is naturally black in colour and tastes delicious as a side dish, refined with good olive oil and a little fleur de sel. In the Mediterranean region, Nerone rice is used in particular for fish dishes. Cooked in coconut milk and garnished wi...

The unhulled wholegrain rice has a strong flavour and a firm grain. This makes it a fantastic side dish for fish, meat and vegetable dishes...

The heart leaps already while preparing of the pasta: The cooking water is slightly greenish in colour from the wheat germ and exudes an intense aroma. It only takes a few drops of a very good olive oil or a special sugo to create dreamlike moments of pleasure. Buon appetito...

Discover pasta, original and full of tradition. This artisan pasta is moulded and shaped according to traditional methods in the Apennines. Carefully selected ingredients, production with a bronze mould and slow drying at a low temperature are the cornerstones of its quality, in which product knowledge, product pride and a passion for flavour come together. Make...

BioGourmet Farfalle laminate combine Italian elegance with artisan precision. "Farfalle" means "butterfly" - and the shape and texture of this pasta do indeed lend it a graceful touch. Farfalle laminate is made using the traditional pasta bianca method: The dough is kneaded, rolled out, folded and aerated. Without eggs and without pressing through a mould. The r...

The combination of organic durum wheat semolina and a 20% egg content make BioGourmet homemade spaetzle a delicious treat. With a savoury taste and a bite that is in no way inferior to freshly prepared spaetzle, they go particularly well with the Swabian favourite dish lentils & spaetzle or for preparing hearty cheese spaetzle...

The jasmine grain is characterised by its floral fragrance, which it releases during cooking. Due to its light floral flavour, this rice is a typical accompaniment to many dishes and is unobtrusively delicious! Enjoy it with curries, vegetable or meat dishes, rice pans or other Asian specialities...

For BioGourmet parboiled rice, the rice grains are soaked in hot water, steamed and then dried and polished. The result is an easy-to-handle rice that hardly sticks and can be prepared in just a few minutes. Parboiled rice is a welcome alternative to other types of rice, which take considerably longer to cook, especially when time is of the esse...

With their long, wide ribbon and finely wavy edges, Manfredine are one of the most expressive pasta varieties. Also known as Mafaldine or Reginette, they are named after Princess Mafalda of Savoy and are therefore also known as little queens. A shape that combines tradition and elegance on the plate. The cooking water has a slightly greenish colour from ...

Unlike the narrower tagliatelle, pappardelle are wide, flat ribbon pasta. Even as they cook, they are a delight to the senses: the cooking water takes on a slightly greenish hue from the wheat germ and gives off an intense aroma. All it takes is a few drops of excellent olive oil or a special sugo to create a truly memorable d...

Production using the traditional bronze process requires a great deal of dexterity and gives the pasta its typical rougher texture, to which sauces and seasonings adhere better. This makes the durum wheat semolina penne a delicious treat that is just waiting to be combined with flavoured sugi...

This round grain rice is traditionally used to prepare all kinds of desserts: porridge, puddings or rice cakes. The Arborio variety is characterised by a round, short grain with a slightly sweet aroma. When cooked in milk, the grains absorb the liquid without becoming mushy. It has a good bite and, when cooked correctly, does not form lumps...

The characteristic reddish-brown shimmer of the shell is due to the clay content of the soil in the French Camargue region. The flavour of the red rice is pleasantly nutty and strong, with a distinctly earthy note. The rice is an essential part of the southern French country cuisine with grilled fish or crustaceans and its hearty meat dishes. However, ...

Traditionally produced pasta made from durum wheat semolina and egg. With their golden yellow colour and mild flavour, they are suitable for many classic pasta dishes - whether as a side dish, in a soup or with a sauce, they are always a delight...

The low-fat meadows of the South Tyrolean mountain pastures are home to a wealth of aromatic herbs. These ribbon noodles are a wonderful way to immerse yourself in the mountain world. Surprise your guests with this delicious pasta creation and create a variety of delicious moments...

The Weisshorn in the Fiemme Valley Alps is not a particularly high mountain. However, due to its isolated location, it offers a marvellous view from South Tyrol all the way to Trentino. Coming from the Adige Valley, you finally reach the Eggerhof farm at an altitude of 1200 metres. This is where the organic gourmet tagl...

South Tyrolean speck Alto Adige Speck is famous the world over. Enjoy ribbon noodles made according to an old recipe from the original South Tyrolean farmhouse cuisine. The Weisshorn in the Fiemme Valley Alps is not a particularly high mountain. However, due to its isolated location, it offers a wonderful view from South Tyrol a...

As the name suggests, this rice mix with wild rice is a fine blend of different types of rice. Classic long-grain rice is joined by a red rice and a black wild rice with a nutty flavour and a strong bite. The rice is a highlight as a side dish with fish or vegetable dishes, especially as it is wonderfully fluffy and provides a variety of flavours...

This round grain rice is traditionally used to prepare risottos of all kinds. The Carnaroli rice variety is ideal for this, as the grain does not overcook and retains its firm bite even when heated for a long time. Nevertheless, the risotto is wonderfully creamy, which is due to the high starch content. Sautéed with onions and cooked in a stock of Italian wh...