Dinkel Bandnudeln, hell

Herkunft

Deutschland

Verband/Zertifikat

Handelsklasse

Grundpreis

6.58€/1kg

Artikelnummer

#7919

Allergiehinweise

Gluten, Eier,

Nährwerte pro 100g (oder 100 ml)

Energie kJ / kcal	364 kcal
Fett	1,8 g
davon gesättigte Fettsäuren	0,3 g
Kohlenhydrate	73,4 g
davon Zucker	4,2 g
Eiweiß	12,1 g
Salz	0,01 g

Diäthinweise

vegetarisch, vegan,

Preisangaben inkl. MwSt.

Herkunft: Deutschland
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 6.58€/1kg , 3.29€/500 g
Artikel: #7919
Allergiehinweise: Gluten, Eier, vegetarisch, vegan, Pfandartikel Stück, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz

Deutschland

Breite Dinkel Bandnudeln, hell, demeter

We use the best demter spelt for our light-colored, wide spelt ribbon noodles. In our own mill, the grain is milled in several stages to produce a medium-light flour that still contains valuable components of the grain. The type 812 flour is then processed by hand into ribbon noodles that are particularly stable when cooked. Thanks to the spelt, this pasta tastes delicately nutty and absorbs sauces very well thanks to its typical, slightly roughened surface. Ribbon noodles taste great with a wide variety of dishes and sauces - whether vegetarian, with fish or meat, cream, mushroom or dark sauce. The packaging of our noodles is based 100% on the renewable raw material wood from European forests. Combined with water-based printing inks, our packaging is completely free of mineral oil. They can be completely collected in waste paper and are 100% recyclable. We close the paper cycle by offsetting the paper consumption for our packaging and giving something back to nature. Through a long-term partnership with Bergwaldprojekt e.V., we finance the planting of trees in our local forests and the maintenance and preservation of the existing forest every year in accordance with the paper requirements for our packaging. The latter enables the forest to rejuvenate naturally - i.e. new trees grow and the forest thrives. Spelt tastes delicately nutty and is rich in fiber, vitamins, minerals and high-quality protein - a real local superfood. With the beginning of the organic movement, spelt was rediscovered as an unadulterated ancient grain. Until the Middle Ages, it was considered the most important bread grain. It was only with the intensification of agriculture and the increased use of artificial fertilizers that the grain fell into oblivion. There was a very simple reason for this: unlike wheat, spelt hardly reacts to the application of nitrogen fertilizer with an increase in yield. In organic farming, however, the positive properties of the grain are appreciated. In addition to its fine nutty taste and better digestibility, spelt is characterized by the fact that it also thrives in areas with high rainfall and at higher altitudes. Protected by firm husks, the grains are also less susceptible to fungal diseases.

Basic recipe: Cook tagliatelle in plenty of boiling salted water for 7-9 minutes so that the noodles are al dente. Ribbon noodles go well with a wide variety of dishes and sauces - whether vegetarian, with fish or meat, cream, mushroom or dark sauce; Recipe: Ribbon noodles with walnuts in butter sauce: Ingredients: 80 g walnuts, 3 stalks sage, 1 organic lemon, - bunch parsley, 70 g parmesan, 400 g spelt tagliatelle, 40 g butter, 6 tbsp cream, salt, pepper; Preparation: roughly chop walnuts and roast in a pan without fat until fragrant, then leave to cool. Wash the sage, shake dry, pluck the leaves from the stalks and cut into strips. Wash the lemon, grate the zest, taking care not to grate too much, as the white part tastes bitter. Squeeze 2 tablespoons of lemon juice. Chop the parsley and grate the Parmesan. Bring plenty of salted water to the boil in a large pan and cook the spelt tagliatelle according to the instructions on the packet until al dente. When draining, collect a ladleful of the pasta water. In the meantime, melt the butter in a pan and add the sage leaves, fry for approx. 2 minutes until the butter starts to brown. Add the lemon zest, cream, salt and pepper, stir and heat briefly until the sauce thickens slightly, then remove from the heat immediately. Add a ladleful of pasta water to the sauce and heat again briefly, then mix with the pasta, sprinkle over the walnuts, parmesan and parsley, add 2 tbsp lemon juice, mix everything together and serve. you can find more delicious recipes on our website: www.spielberger.de

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Litauen , Polen , Tschechien

Herkunft landwirtschaftliche Zutaten: EU-Bio
Herkunftsland: Deutschland
Zertifizierung: EU Bio-Siegel
Verband und Kontrolle: Demeter (DD)
Bio-Kontrollstelle: DE-ÖKO-001

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

Monoprodukt

DINKELmehl Type 812** (eine Ur-Weizenart)
**aus biodynamischer Erzeugung

Ernährungshinweise

Vegan Vegetarisch

Allergene

Laut Rezeptur enthalten: Dinkel , Glutenhaltiges Getreide
Kann in Spuren enthalten sein: Eier

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Eiweiss	Salz
1544 kJ = 364 kcal	1.8g	0.3g	73.4g	4.2g	12.1g	<0.01g

Verpackung

Nettofüllmenge: 500.0 Gramm (g)

Last-Update: 11/22/24, 8:04 AM / Breite Dinkel Bandnudeln / 6bf7616f-3f5c-475e-9574-9fda4c6db41a / Version: 1