Spirals, semolina

organic spirals semolina, light coloured, Byodo Naturkost

The tightly twisted spiral shape is great for sauce lovers because it makes sure the noodle can carry an extra portion of it. Besides, it also looks really nice and cooks deliciously firm to the bite!

Really twisted!

  • tightly twisted spiral shape
  • ideal mixture of five different sorts of Italian durum wheat
  • perfect "al dente"-bite
  • high content of gluten
  • keep their shape after boiling

Being a classic noodle shape the organic Byodo Spirals, semolina match all dishes - for both young and old.

Content: 500 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

    Spirals with gorgonzola and pears

    Take ...

    • 400 g Byodo Pasta Superiore Spirals, semolina
    • 500 g celery
    • 2 tbsp butter
    • Byodo Atlantic Sea Salt, fine
    • 250 g gorgonzola
    • 200 g cream
    • freshly ground pepper
    • 4 tbsp pine nuts
    • 1 small pear

    Preparation:

    Wash and clean celery. Diagonally finely slice celery. Heat butter and braise celery for 5 minutes. Meanwhile cut gorgonzola into fine pieces and add to celery slices together with cream. Melt gorgonzola at low temperature while constantly stirring. Briefly bring sauce to a simmer and strongly season with salt and pepper. Roast pine nuts in pan without fat until golden-brown. Wash and halve pear, deseed and cut into wedges. Boil spirals until "al-dente" and drain, then mix well with sauce.
    Garnish with pear wedges and sprinkle with pine nuts.

  • 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 ...

  • 400 g Byodo Pasta Superiore Spirals, semolina
  • 500 g celery
  • 2 tbsp butter
  • Byodo Atlantic Sea Salt, fine
  • 250 g gorgonzola
  • 200 g cream
  • freshly ground pepper
  • 4 tbsp pine nuts
  • 1 small pear

Spirals with gorgonzola and pears

Preparation:

Wash and clean celery. Diagonally finely slice celery. Heat butter and braise celery for 5 minutes. Meanwhile cut gorgonzola into fine pieces and add to celery slices together with cream. Melt gorgonzola at low temperature while constantly stirring. Briefly bring sauce to a simmer and strongly season with salt and pepper. Roast pine nuts in pan without fat until golden-brown. Wash and halve pear, deseed and cut into wedges. Boil spirals until "al-dente" and drain, then mix well with sauce.
Garnish with pear wedges and sprinkle with pine nuts.

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.