Filini, soup noodle, semolina

organic filini semolina, light coloured, Byodo Naturkost

The Italian term for Filini is "small thread". This deliciously-fine noodle is also known as "soup noodle" and is popular among all age groups.

Extra thin!

  • fine, thin threads
  • ideal mixture of five different sorts of Italian durum wheat
  • perfect "al dente"-bite
  • high content of gluten
  • keep their shape after boiling

Traditional organic Byodo Filini, soup noodle, semolina are a delight as soup add-ins!

Content: 250 g

Find in Byodo Online-Store
  • Ingredients & Info on production

    Ingredients

    • DURUM WHEAT*
    *organically grownDE-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 fresh spring water. According to size and shape the mixture is then pressed through the designated die plates. Byodo Pasta is dried at temperatures between 70 - 80 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

  • Recipes

    Minestrone with filini

    Take ...

    • 150 g Byodo Pasta Superiore Filini, semolina
    • 100 g ham
    • 1 onion
    • 2 gloves garlic
    • 300 g savoy cabbage
    • 250 g potatoes
    • 2 l vegetable stock
    • 1 small courgette
    • 200 g tomatoes
    • 3 tbsp tomato purée
    • 150 g ewe´s cheese
    • Byodo Atlantic Sea Salt, fine
    • pepper
    • parsley

    Preparation:

    Dice bacon, garlic and onions and cut savoy cabbage into strips. Peel and dice potatoes. Fry bacon in big pot until crispy. Add cabbage, potatoes, onions, garlic and lightly braise. Pour in stock and boil in open pot for approx. 15 minutes.Then peel and dice tomatoes. Slice courgettes and add to soup together with filini, boil for further 10 minutes. Then add tomatoes and purée and boil up. Season to taste with salt and pepper and finally sprinkle with parsley and grated ewe´s cheese, serve and enjoy!

  • Allergic-Info

    Allergens

    • fructose (naturally included)
    • grain and grain products containing gluten
    • wheat
    Wir pflegen die spezifischen Angaben zu den Byodo Produkten auf unserer Internetseite mit großer Sorgfalt. Dennoch können wir dabei vereinzelte Fehler nicht ausschließen, weshalb wir Sie bitten, die Produktangaben immer noch einmal mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen dabei Unstimmigkeiten auffallen, danken wir Ihnen für Ihren Hinweis an info@byodo.de.
  • Nutritional Values

    Nutritional values per 100 g

    Energy1489 kJ / 351 kcal
    Fat1,5 g
    Saturated fatty acids0,4 g
    Carbohydrate72 g
    Sugar4,3 g
    Protein11 g
    Salt0,01 g
    Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.
Ingredients & Info on production
Recipes
Allergic-Info
Nutritional Values

Ingredients

  • DURUM WHEAT*
*organically grownDE-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 fresh spring water. According to size and shape the mixture is then pressed through the designated die plates. Byodo Pasta is dried at temperatures between 70 - 80 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

Take ...

  • 150 g Byodo Pasta Superiore Filini, semolina
  • 100 g ham
  • 1 onion
  • 2 gloves garlic
  • 300 g savoy cabbage
  • 250 g potatoes
  • 2 l vegetable stock
  • 1 small courgette
  • 200 g tomatoes
  • 3 tbsp tomato purée
  • 150 g ewe´s cheese
  • Byodo Atlantic Sea Salt, fine
  • pepper
  • parsley

Minestrone with filini

Preparation:

Dice bacon, garlic and onions and cut savoy cabbage into strips. Peel and dice potatoes. Fry bacon in big pot until crispy. Add cabbage, potatoes, onions, garlic and lightly braise. Pour in stock and boil in open pot for approx. 15 minutes.Then peel and dice tomatoes. Slice courgettes and add to soup together with filini, boil for further 10 minutes. Then add tomatoes and purée and boil up. Season to taste with salt and pepper and finally sprinkle with parsley and grated ewe´s cheese, serve and enjoy!

Allergens

  • fructose (naturally included)
  • grain and grain products containing gluten
  • wheat
Wir pflegen die spezifischen Angaben zu den Byodo Produkten auf unserer Internetseite mit großer Sorgfalt. Dennoch können wir dabei vereinzelte Fehler nicht ausschließen, weshalb wir Sie bitten, die Produktangaben immer noch einmal mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen dabei Unstimmigkeiten auffallen, danken wir Ihnen für Ihren Hinweis an info@byodo.de.

Nutritional values per 100 g

Energy1489 kJ / 351 kcal
Fat1,5 g
Saturated fatty acids0,4 g
Carbohydrate72 g
Sugar4,3 g
Protein11 g
Salt0,01 g
Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.

Did you know...?

  • Nutrionists found out lately that pasta does not only make you feel full up. It makes you feel happy as well. The substance responsible for good mood is called serotonin. The complex structure of carbohydrates in the noodle is essentail for its creation.
  • You need 1 l water for 100 g pasta, which is to be boiled in a sufficiently big pot. The water must be salted, a trifle of oil protcts especially flat and wide noodles from sticking.