All Products in Category "Natural Food › Pasta & Rice". Sorting: Product Name Alphabetically. Current page: 20:

is made from sweet potato and turmeric. They only need to cook for 5 minutes. One pack is enough for 850 g of cooked pasta. Delicious warm with sauce or plain or cold in a salad...

Udon is the thickest of the Japanese noodle varieties and is regarded in Asian cuisine as the most traditional Japanese noodle shape, which is mainly used for frying. Enjoy udon in soups, bowls or with vegetable dishes...

will convince you in every way. Emmer is one of the oldest cultivated cereals. For a long time it was forgotten until some organic farmers started to grow the original grain again. This wholemeal pasta gets its hearty full-bodied taste from Emmer...

in a 1 kg pack for large families. Following a traditional process, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. The strong pressure gives the pasta a high density, which accounts for its excellent cooking and bite strength. The pasta is then gently dried. Due to the slightly porous surface...

The pasta is processed according to a traditional method, where the dough made of durum wheat semolina and water is slowly pressed at high pressure through perforated plates. The pasta tastes delicious with pestos and fruity tomato sauces...

This Italian pasta is made from durum wheat semolina in organic quality and gently dried. The farfalle go well with hearty creamy sauces with ricotta, mushrooms or truffles, but also with Mediterranean tomato sauces. The traditional production in bronze moulds gives them a roughened surface, which helps to better absorb sauces...

For this spiral pasta, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. The strong pressure gives the pasta a high density, which accounts for its excellent cooking and bite strength. Due to the slightly porous surface, the pasta combines beautifully with pesto or delicious tomato sauces after cooking...

Linguine is a long, flat Italian pasta. They are narrower than fettuccine, but wider than spaghetti. As their surface absorbs sauces well, they are ideal for lighter sauces, pesto or seafood. According to traditional methods, the dough made from durum wheat semolina and water is pressed slowly and under high pressure through perforated bronze discs. This giv...

is pasta from durum wheat semolina. Following a traditional process, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. This pasta combines quickly with the sauce thanks to its rough texture. Delicious with pesto or tomato sauce...

Following a traditional process, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. The strong pressure gives the pasta a high density, which accounts for its excellent cooking and bite strength. The pasta is then gently dried. Due to the slightly porous surface, the pasta combines beautifully with pesto or ...

Following a traditional process, the dough made from durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. This gives the pasta a high density and thus a special cooking and bite strength. These farfalle wonderfully absorb the sauce thanks to the rough texture and are traditionally prepared with pesto or tomato sa...

Pipette Rigate are small, round, ribbed tubular pasta made from durum wheat semolina. Due to their shape and surface, the pasta, which resembles snail shells, absorbs creamy and chunky sauces well, but also goes well with salads. According to traditional methods, the dough made from durum wheat semolina and water is pressed slowly and under high pressu...

Wholemeal pasta made from wholemeal durum wheat semolina. These spaghetti are made with bronze perforated discs. This gives them a rough surface that combines with any pasta sauce...

Pasta made from Italian durum wheat semolina. These spaghetti are made with bronze perforated discs. This gives them a rough surface that combines with any pasta sauce...

The ribbon noodles are made of durum wheat semolina. Following a traditional process, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. The strong pressure gives the pasta a high density, which accounts for its excellent cooking and bite strength. Due to the slightly porous surface, the pasta c...

Treccine are pasta in the shape of twisted plaits, where two strands of dough are joined together in a spiral. Their rough surface makes them ideal for sauces, especially tomato or creamy sauces. Using traditional methods, the dough made from durum wheat semolina and water is pressed slowly and under high pressure through perforated bronze discs. No egg is a...

A colourful mix of yellow, black and red lentils not only makes a colourful lentil salad. The colourful mix of gluten-free spirelli also makes a great pasta dish or pasta salad...