Tagliatelle, semolina

organic tagliatelle semolina, light coloured, Byodo Naturkost

The Italian ribbon noodles – tagliatelle – are typical for the region of Emilia Romagna. Traditionally they are served with classic "Ragout Bolognese".

They come in nest form!

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

Our "nest-form" makes sure that you get really long ribbon noodles, even after boiling. The native people say: "Conto corti, tagliatelle lunghe" (short bill - long tagliatelle)

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.

  • Rezepte

    Tagliatelle with duck breast in pepper-cognac sauce

    Take ...

    • 500 g Byodo Pasta Superiore Tagliatelle, semolina
    • 2 small duck breasts
    • Byodo Atlantic Sea Salt, fine
    • pepper
    • Byodo Frying Oil Sunflower
    • 20 g butter
    • 3 shallots
    • pepper corns
    • 125 ml white wine
    • 4 cl cognac
    • 125 ml cream
    • 1 tbsp créme fraîche
    • sugar
    • 1 tsp Byodo Tomato Concentrate
    • 250 g broccoli florets

    Preparation:

    Blanch and break up washed broccoli florets. Season duck breast with salt and pepper and brown in pan with oil from all sides. Remove and keep warm. Put tomato purée and pepper corns in pan deglaze with white wine and cream and boil down a little. Melt butter in a pan and toss broccoli florets in it. Refine sauce with cognac and Créme fraîche and season to taste with salt, pepper and a pinch of sugar. Boil Tagliatelle until "al-dente" and leave to drain.Slice duck breast and serve with pasta. Top with sauce and broccoli florets.

  • 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
Rezepte
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 ...

  • 500 g Byodo Pasta Superiore Tagliatelle, semolina
  • 2 small duck breasts
  • Byodo Atlantic Sea Salt, fine
  • pepper
  • Byodo Frying Oil Sunflower
  • 20 g butter
  • 3 shallots
  • pepper corns
  • 125 ml white wine
  • 4 cl cognac
  • 125 ml cream
  • 1 tbsp créme fraîche
  • sugar
  • 1 tsp Byodo Tomato Concentrate
  • 250 g broccoli florets

Tagliatelle with duck breast in pepper-cognac sauce

Preparation:

Blanch and break up washed broccoli florets. Season duck breast with salt and pepper and brown in pan with oil from all sides. Remove and keep warm. Put tomato purée and pepper corns in pan deglaze with white wine and cream and boil down a little. Melt butter in a pan and toss broccoli florets in it. Refine sauce with cognac and Créme fraîche and season to taste with salt, pepper and a pinch of sugar. Boil Tagliatelle until "al-dente" and leave to drain.Slice duck breast and serve with pasta. Top with sauce and broccoli florets.

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.