Pasta Superiore Orecchiette, semolina

Italian pasta makers pressed the pasta dough over the tips of their fingers to create the traditional shape of the Orecchiette, which means “little ears” in Italian. The organic pasta hats with their golden-yellow hue and unique shape promise an authentic Italian taste experience.

I’ll take my hat off to that!

  • 100% organic semolina
  • hat-shaped pasta, produced with bronze cutters
  • perfect al dente texture
  • optimal combination of different Italian semolina varieties
  • cooking time: 9-10 minutes

The organic Byodo Orecchiette, semola are a true eye-catcher and pair perfectly with all tomato and vegetable sauces thanks to their al dente texture!

 

 

Inhalt: 500 g

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  • Ingredients & Info on Production

    Ingredients

    • DURUM WHEAT*
    *organically grownDE-ÖKO-013 / Herkunft: italienische Landwirtschaft

    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.

  • Recipe

    Traditional Apulian Orecchiette

    Take ...

    (2 portions)

    • 250 g Byodo Orecchiette, semola
    • 400 g cima di rapa (rapini) or broccoli
    • 1 onion
    • 1 clove of garlic
    • Chilli flakes (as preferred)
    • 4 tbsp Byodo Frying Oil Olive, Mediterranean
    • 4 sun-dried tomatoes in oil
    • 75 g cheese, freshly grated (Grana Padano, Parmesan or Pecorino)
    • Salt & pepper

    Preparation:

    Begin by cleaning and washing the greens or broccoli before adding the stems and buds to boiling salted water and blanch for approx. 3-5 minutes. Remove the vegetables from the water with a skimmer, drain in a sieve and refresh in cold water. Add the orecchiette to the boiling water and cook until al dente. In the meantime, chop the onion and garlic finely and brown in a pan with the olive oil. Chop the drained greens or broccoli coarsely and add to the onion-garlic mix once it turns clear. Now cut the dried tomatoes into small pieces and add to the pan. Stir, season with salt and pepper and add chilli flakes to taste. Once the pasta is al dente, remove a cup of boiling water and add to the vegetables. Drain the pasta and add to the vegetables, mixing everything through. Allow one minute to absorb the flavours, serve on the plates and top with grated cheese.

  • 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
Recipe
Allergic-Info
Nutritional Values

Ingredients

  • DURUM WHEAT*
*organically grownDE-ÖKO-013 / Herkunft: italienische Landwirtschaft

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 ...

(2 portions)

  • 250 g Byodo Orecchiette, semola
  • 400 g cima di rapa (rapini) or broccoli
  • 1 onion
  • 1 clove of garlic
  • Chilli flakes (as preferred)
  • 4 tbsp Byodo Frying Oil Olive, Mediterranean
  • 4 sun-dried tomatoes in oil
  • 75 g cheese, freshly grated (Grana Padano, Parmesan or Pecorino)
  • Salt & pepper

Traditional Apulian Orecchiette

Preparation:

Begin by cleaning and washing the greens or broccoli before adding the stems and buds to boiling salted water and blanch for approx. 3-5 minutes. Remove the vegetables from the water with a skimmer, drain in a sieve and refresh in cold water. Add the orecchiette to the boiling water and cook until al dente. In the meantime, chop the onion and garlic finely and brown in a pan with the olive oil. Chop the drained greens or broccoli coarsely and add to the onion-garlic mix once it turns clear. Now cut the dried tomatoes into small pieces and add to the pan. Stir, season with salt and pepper and add chilli flakes to taste. Once the pasta is al dente, remove a cup of boiling water and add to the vegetables. Drain the pasta and add to the vegetables, mixing everything through. Allow one minute to absorb the flavours, serve on the plates and top with grated cheese.

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 protects especially flat and wide noodles from sticking.