Pasta Superiore Strozzapreti, semolina

What’s more, the intertwined, light Strozzapreti from Byodo are the perfect complement to hearty stews and rich sauces. The Italian poet Giuseppe Gioachino Belli was so fond of the golden-yellow beauty that he even mentioned the pasta in a sonnet.

Revered by poets!

  • 100% organic semolina
  • intertwined pasta, produced using bronze cutters
  • perfect al dente texture
  • optimal combination of different Italian semolina varieties
  • cooking time: 8-9 minutes

The organic Byodo Strozzapreti, semola are a true eye-catcher, impress with their al dente texture and pair perfectly with rich sauces and ragouts.

 

 

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

    Pasta Bake à la Provence

    Take ...

    (Serves 4)

    • 400 g Byodo Strozzapreti, semola
    • 300 g peppers, variety of colours
    • 250 g courgette
    • 1 onion
    • 400 g mixed mince
    • 3 tbsp Byodo Frying Oil Olive, Mediterranean
    • 1 tbsp Byodo Double Fruit Tomato-Vegetable Concentrate
    • 1 tin of chopped tomatoes
    • 1 tbsp of Herbes de Provence
    • 1 clove of garlic, chopped finely
    • Salt & pepper
    • 200 g strong cheese, e.g., Gruyère
    • 150 g crème fraîche
    • 1/2 bunch chives, chopped

    Preparation:

    Cook the Strozzapreti in salted water as per the instructions and pour into a greased, oven-proof dish. Dice the peppers, courgette and onion. Fry the mince in hot oil. Add the tomato-vegetable concentrate and brown off. Add the tomatoes with their juices, the Herbes de Provence, vegetables and garlic. Stir while cooking uncovered for 8 – 10 minutes as the sauce reduces. Season the sauce with salt and pepper and then pour over the pasta. Grate the cheese coarsely, mix with the crème fraîche and distribute in dollops over the bake. Bake in a hot oven at 200°C for 20 minutes. Garnish with the chopped chives.

  • 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 ...

(Serves 4)

  • 400 g Byodo Strozzapreti, semola
  • 300 g peppers, variety of colours
  • 250 g courgette
  • 1 onion
  • 400 g mixed mince
  • 3 tbsp Byodo Frying Oil Olive, Mediterranean
  • 1 tbsp Byodo Double Fruit Tomato-Vegetable Concentrate
  • 1 tin of chopped tomatoes
  • 1 tbsp of Herbes de Provence
  • 1 clove of garlic, chopped finely
  • Salt & pepper
  • 200 g strong cheese, e.g., Gruyère
  • 150 g crème fraîche
  • 1/2 bunch chives, chopped

Pasta Bake à la Provence

Preparation:

Cook the Strozzapreti in salted water as per the instructions and pour into a greased, oven-proof dish. Dice the peppers, courgette and onion. Fry the mince in hot oil. Add the tomato-vegetable concentrate and brown off. Add the tomatoes with their juices, the Herbes de Provence, vegetables and garlic. Stir while cooking uncovered for 8 – 10 minutes as the sauce reduces. Season the sauce with salt and pepper and then pour over the pasta. Grate the cheese coarsely, mix with the crème fraîche and distribute in dollops over the bake. Bake in a hot oven at 200°C for 20 minutes. Garnish with the chopped chives.

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