Emmer Volanti, semolina

Byodo organic Emmer Volanti, semolina

Due to its special shape our flying saucers (Ital. "Volanti") are not only perfect for casseroles and pasta salads, but are almost essentials as a side dish for sauce-dishes. A lot of sauce fills the pasta edges and guarantees great pleasure.

Divine pleasure!

  • made from the semolina of pure, traditional grain
  • golden-brown colour
  • perfect "al dente"-bite
  • high content of gluten
  • substantial quality

Lovers of the Mediterranean cuisine should try the organic Byodo Emmer Volanti, semolina with Mediterranean vegetables and herbs.

Content: 500 g

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

    Ingredients

    • 100% EMMER SEMOLINA (triticum dicoccum)*
    *organically grownDE-ÖKO-013 / EU-agriculture

    Information on production

    10.000 kg of freshly ground emmer farina is mixed together with 3.000 l of water. According to size and shape the mixture is then pressed through the designated die plates. Byodo Pasta is dried at temperatures between 40 - 50 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

  • Recipes

    Emmer volanti with ratatouille and Parmesan cheese

    Take ...

    • 400 g Byodo Pasta Traditionale, semolina - Emmer Volanti
    • 2 medium sized zucchinis, diced
    • 2 medium sized aubergines, diced
    • 1 red paprika, cut into strips
    • 4 tomatoes
    • 2 cloves garlic
    • 200 g grated Parmesan
    • Byodo Frying Oil Olive
    • Byodo Atlantic Sea Salt, fine
    • pepper, fresh ground
    • rosemary twig or basil leaf as desired

    Preparation:

    Gently fry aubergines with a drop of frying oil olive. The dices have to be well roasted and crispy. Then add remaining vegetables. Lightly heat garlic cloves seperatly in Frying oil olive and add vegetables. Boil volanti until "al-dente" and immediately mix with vegetables and Parmesan. Add basil leaf or rosemary twig if desired.

  • Allergic-Info

    Allergens

    • fructose (naturally included)
    • grain and grain products containing gluten
    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

    Energy1485 kJ / 350 kcal
    Fat1,8 g
    Saturated fatty acids0,4 g
    Carbohydrate70 g
    Sugar2,9 g
    Protein12 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

  • 100% EMMER SEMOLINA (triticum dicoccum)*
*organically grownDE-ÖKO-013 / EU-agriculture

Information on production

10.000 kg of freshly ground emmer farina is mixed together with 3.000 l of water. According to size and shape the mixture is then pressed through the designated die plates. Byodo Pasta is dried at temperatures between 40 - 50 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

Take ...

  • 400 g Byodo Pasta Traditionale, semolina - Emmer Volanti
  • 2 medium sized zucchinis, diced
  • 2 medium sized aubergines, diced
  • 1 red paprika, cut into strips
  • 4 tomatoes
  • 2 cloves garlic
  • 200 g grated Parmesan
  • Byodo Frying Oil Olive
  • Byodo Atlantic Sea Salt, fine
  • pepper, fresh ground
  • rosemary twig or basil leaf as desired

Emmer volanti with ratatouille and Parmesan cheese

Preparation:

Gently fry aubergines with a drop of frying oil olive. The dices have to be well roasted and crispy. Then add remaining vegetables. Lightly heat garlic cloves seperatly in Frying oil olive and add vegetables. Boil volanti until "al-dente" and immediately mix with vegetables and Parmesan. Add basil leaf or rosemary twig if desired.

Allergens

  • fructose (naturally included)
  • grain and grain products containing gluten
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

Energy1485 kJ / 350 kcal
Fat1,8 g
Saturated fatty acids0,4 g
Carbohydrate70 g
Sugar2,9 g
Protein12 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...?

  • How "al dente" a noodle is predominately depends on the amount of gluten in the durum wheat. The higher the amount - the better the quality of the noodle.
  • Byodo Pasta is dried at temperatures between 40 - 55 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.
  • Nutritionists 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 essential 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.