Ingredients

• durum wheat*

DE-ÖKO-013 / Origin: Italian Agriculture

Information on production

10.000 kg of freshly ground durum wheat or durum wholemeal wheat are mixed together with 3.000 l of water. According to size and shape the mixture is then pressed through the designated die plates. The ideal material for the die plates is bronze. Bronze roughens up the noodle surface and therefore makes sure that the noodles can soak up the sauce after cooking. Byodo Pasta is dried at temperatures between 40 - 55 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

Here our recipe recommendation

Pasta-gratin with vegetables

Ingredients:

• 400 g Byodo Pasta Superiore Pipe Rigate, semolina
• 600 g aubergines
• 5 tbsp Byodo Olive Oil, cold pressed, mild, Italy
• Byodo Atlantic Sea Salt, fine-grained
• 750 g tomatoes
• 2 onions
• 2 cloves garlic
• 2 rosemary twigs
• 3 leaves sage
• 200 g grated semi-mature Gouda
• pepper
• 100 g créme fraîche
• 125 ml milk
• 2 eggs
• cayenne pepper
• nutmeg, freshly grated
• 1 tbsp butter

Preparation:
Wash, dry and clean aubergines and cut into approx. 5 mm thick slices. Heat olive oil and slightly brown aubergines from both sides at low temperature. Boil pasta until "al-dente" then drain. Peel, deseed and dice tomatoes. Finely chop garlic and onions. Pluck rosemary leaves and finely mince together with sage leaves. Mix onions, garlic and herbs with approx. 2/3 of cheese. Layer aubergines, pasta and tomatoes in big, flat baking dish. Sprinkle each layer with cheese mixture, salt and pepper. Whisk milk, Créme fraîche, eggs, cayenne pepper and nutmeg and pour on top. Top with remaining cheese and butter (cut into flakes).

Bake in ofen on middle tray at 200 °C for 40 minutes.

Preperation time:
approx. 50 minutes, cooking time 40 minutes, 4 portions

Allergens

• fructose (naturally included)
• grain and grain products containing gluten
• wheat