{"title":"pasta, rice \u0026amp; co. ","description":"\u003ch3 data-start=\"0\" data-end=\"60\"\u003e Pasta, rice \u0026amp; co. – versatile basics for your kitchen\u003c\/h3\u003e\n\n \u003cp data-start=\"62\" data-end=\"456\" data-is-last-node=\"\"\u003eDiscover a fine selection of \u003cstrong data-start=\"101\" data-end=\"111\"\u003enoodles\u003c\/strong\u003e , \u003cstrong data-start=\"113\" data-end=\"121\"\u003erice\u003c\/strong\u003e , and other delicious basics at Altes Gewürzamt. Perfect for any meal, whether as a side dish or a main course. Our high-quality products offer a variety of flavors and textures to enhance your dishes. Combine these ingredients with our spices and take your cooking to the next level!\u003c\/p\u003e","products":[{"product_id":"spaghetti","title":"Spaghetti","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSpaghetti, premium Italian pasta by Pasta Mancini\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClassic spaghetti from the Mancini pasta workshop in the Marche, Italy. The durum wheat comes from their own cultivation, the pasta is slow-dried and shaped through a bronze die. That gives it a finely rough surface to which every sauce clings perfectly, a pasta for every day and top class at once.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic for spaghetti aglio e olio, cacio e pepe, carbonara and pomodoro. They pair beautifully with pesto, vongole, bolognese and Mediterranean sauces. Cooked al dente and with a fine surface for binding sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Cook in plenty of salted water for 9 to 11 minutes until al dente, stirring occasionally. Keep a little pasta water to bind the sauce to a creamy finish. Store dry and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eItalian spaghetti from their own durum wheat cultivation\u003c\/li\u003e\n\u003cli\u003eBy Pasta Mancini from the Marche, Italy\u003c\/li\u003e\n\u003cli\u003eShaped through a bronze die, slow-dried\u003c\/li\u003e\n\u003cli\u003eFinely rough surface for the best sauce binding\u003c\/li\u003e\n\u003cli\u003eVersatile for Mediterranean pasta classics\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick pomodoro, our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e are ideal, and for something savoury a ready-made \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e. For Mediterranean pasta, our \u003ca href=\"\/en\/products\/sonnengetrocknete-tomaten-in-olivenol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-dried tomatoes in olive oil\u003c\/strong\u003e\u003c\/a\u003e round off the dish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Mancini pasta special?\u003c\/strong\u003e\u003cbr\u003e\nMancini grows the durum wheat itself, shapes the pasta through bronze dies and dries it slowly. That gives a rough surface and an especially good bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook the spaghetti?\u003c\/strong\u003e\u003cbr\u003e\nCook in plenty of salted water for 9 to 11 minutes until al dente. For al dente, taste a minute earlier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spaghetti vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made only from durum wheat semolina and water, which makes them vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then they keep for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What makes Mancini pasta special\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mancini grows the durum wheat itself, shapes the pasta through bronze dies and dries it slowly. That gives a rough surface and an especially good bite.\"}},{\"@type\":\"Question\",\"name\":\"How long do I cook the spaghetti\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cook in plenty of salted water for 9 to 11 minutes until al dente. For al dente, taste a minute earlier.\"}},{\"@type\":\"Question\",\"name\":\"Are the spaghetti vegan\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made only from durum wheat semolina and water, which makes them vegan.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then they keep for a long time.\"}}]}\u003c\/script\u003e","brand":"Pasta Mancini","offers":[{"title":"Default Title","offer_id":50563996909834,"sku":"18539","price":6.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/18539_spaghetti_v4490-511-18-621962.jpg?v=1736334221"},{"product_id":"linguine-no-13","title":"Linguine No 13","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLinguine No 13 – Italian pasta by Pasta Rummo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eClassic linguine from the Italian pasta maker Rummo in Benevento. High-quality durum wheat semolina, slow drying and a bronze die give a firm, al dente texture and a fine, slightly rough surface that sauces cling to especially well.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for linguine alle vongole, pesto Genovese, frutti di mare and pasta al limone. It binds fine sauces, olive-oil vinaigrettes and Mediterranean sugos and pairs ideally with fish and seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Recommended cooking time about 10 minutes in plenty of salted water, about a minute less for al dente. Store dry, cool and protected from light.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eItalian linguine made from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eMade by Pasta Rummo, Benevento\u003c\/li\u003e\n\u003cli\u003eBronze die, slowly dried, firm to the bite\u003c\/li\u003e\n\u003cli\u003eFine surface for optimal sauce binding\u003c\/li\u003e\n\u003cli\u003eVersatile for Mediterranean pasta classics\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the sauce: \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes No.2\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/ligurische-taggiasca-oliven-ohne-stein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLigurian Taggiasca olives\u003c\/strong\u003e\u003c\/a\u003e. To finish: \u003ca href=\"\/en\/products\/ladolea-natives-olivenol-klein\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLADOLEA Extra Virgin Olive Oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do the linguine take to cook?\u003c\/strong\u003e\u003cbr\u003e\nAbout 10 minutes in plenty of salted water. For al dente, about a minute less, and taste as you go.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does bronze die mean?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta is pressed through bronze moulds. This gives a fine, slightly rough surface that sauces cling to better than smooth-drawn pasta.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat do linguine pair with best?\u003c\/strong\u003e\u003cbr\u003e\nWith fine, oily sauces and seafood, such as linguine alle vongole, pesto Genovese, frutti di mare or pasta al limone.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo the linguine contain allergens?\u003c\/strong\u003e\u003cbr\u003e\nThey are made from durum wheat semolina and therefore contain gluten. They may contain traces of soy and mustard.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do the linguine take to cook?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 10 minutes in plenty of salted water. For al dente, about a minute less, and taste as you go.\"}},{\"@type\":\"Question\",\"name\":\"What does bronze die mean?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The pasta is pressed through bronze moulds. This gives a fine, slightly rough surface that sauces cling to better than smooth-drawn pasta.\"}},{\"@type\":\"Question\",\"name\":\"What do linguine pair with best?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"With fine, oily sauces and seafood, such as linguine alle vongole, pesto Genovese, frutti di mare or pasta al limone.\"}},{\"@type\":\"Question\",\"name\":\"Do the linguine contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They are made from durum wheat semolina and therefore contain gluten. They may contain traces of soy and mustard.\"}}]}\u003c\/script\u003e","brand":"Rummo S.p.A.","offers":[{"title":"Default Title","offer_id":50564422140170,"sku":"21156","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/21156_linguineno13_v446600-783-391320.jpg?v=1736339779"},{"product_id":"cannolicchi","title":"Cannolicchi","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCannolicchi, short tube pasta by Rustichella d'Abruzzo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCannolicchi are short, tube-shaped pasta from Abruzzo, here from the traditional manufactory Rustichella d'Abruzzo. Pressed through a bronze die and slowly dried, they get a rough surface that sauces cling to particularly well. Made from pure durum wheat semolina, they stay nicely al dente and are the classic choice for soups and stews.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCannolicchi are the classic soup pasta for pasta e fagioli, minestrone and hearty stews. They hold sugo, ragu and tomato and cream sauces just as well and work in pasta salads and bakes. Cook them in plenty of salted water for 7 to 9 minutes until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the rough bronze surface binds sauce best if you cook the cannolicchi just short of al dente and then finish them in the sauce for a minute. Add a ladle of pasta water, that makes the sauce silky.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePasta e fagioli in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat onion, garlic and a little celery in olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a tin of white beans, sieved tomatoes and vegetable stock and let everything simmer for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eCook 150 g of cannolicchi straight in the soup until al dente, stirring as you go.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, pepper and olive oil and serve with shaved parmesan.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes cannolicchi special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRustichella d'Abruzzo presses the pasta through traditional bronze dies rather than smooth Teflon moulds. This gives a finely porous, rough surface that takes up sauce instead of letting it run off. The slow air-drying at low temperature preserves the aroma and bite of the durum wheat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eShort tube pasta made from pure durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eBy Rustichella d'Abruzzo from Abruzzo, Italy\u003c\/li\u003e\n\u003cli\u003eBronze die and slow drying, al dente\u003c\/li\u003e\n\u003cli\u003eRough surface for fine sauce binding\u003c\/li\u003e\n\u003cli\u003eA classic for pasta e fagioli, minestrone and sugo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick sugo, our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and a spoonful of \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e are a good match, rounded off with good \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e. Fancy other shapes? Try our \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erigatoni\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/italienische-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian cuisine collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook cannolicchi?\u003c\/strong\u003e\u003cbr\u003e\nIn plenty of salted water for 7 to 9 minutes until al dente. For soups you can also cook them straight in the broth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are cannolicchi good for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for soups and stews like pasta e fagioli and minestrone, but also for sugo, ragu, bakes and pasta salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does bronze die mean?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta is pressed through a bronze mould rather than Teflon. This makes the surface rough so it takes up sauce better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo cannolicchi contain egg?\u003c\/strong\u003e\u003cbr\u003e\nNo, they are made only from durum wheat semolina and water and are therefore vegan. They contain gluten from wheat.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long do I cook cannolicchi?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In plenty of salted water for 7 to 9 minutes until al dente. For soups you can also cook them straight in the broth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cannolicchi good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for soups and stews like pasta e fagioli and minestrone, but also for sugo, ragu, bakes and pasta salads.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does bronze die mean?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The pasta is pressed through a bronze mould rather than Teflon. This makes the surface rough so it takes up sauce better.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do cannolicchi contain egg?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, they are made only from durum wheat semolina and water and are therefore vegan. They contain gluten from wheat.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564569170186,"sku":"22637","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/22637_cannolicchi_rusticella-635806.jpg?v=1736341412"},{"product_id":"tulpen","title":"Tulpen Pasta","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTulpen, handmade pasta with Curry Anapurna from the Churfranken pasta workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTulpen are handmade pasta from durum wheat semolina, seasoned with our Curry Anapurna spice blend. The flower-shaped pasta combines an Indian curry note with Mediterranean pasta tradition – an eye-catcher on the plate that turns any simple dish into something special.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTaste and aroma\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAromatic and spicy with a fine curry heat and a hint of sweetness from cinnamon flowers and cardamom. The rough surface of the Tulpen takes up sauces especially well, so every bite is full of flavour.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCook Tulpen in plenty of salted water for about 5 to 6 minutes until al dente. They are a classic for curry pasta, poultry curries and curry sauces and harmonise with coconut cream sauces, tomato sugo and vegetable pans. They also shine in bowls with chicken, prawns or tofu.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e store dry, cool and protected from light, then the aroma and bite are preserved for a long time.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip from the Gewürzamt\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAs the Tulpen are already well seasoned, a little butter is often enough: simply toss the freshly cooked pasta in melted butter and enjoy plain – that is how the curry aroma shows at its best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry coconut pasta with Tulpen in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook the Tulpen in plenty of salted water for 5 to 6 minutes until al dente.\u003c\/li\u003e\n\u003cli\u003eSauté onion and garlic in oil and toast a teaspoon of \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e briefly.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk, simmer briefly and season with salt.\u003c\/li\u003e\n\u003cli\u003eFold in the drained Tulpen and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade Tulpen pasta from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with the Curry Anapurna spice blend\u003c\/li\u003e\n\u003cli\u003eMade by the Churfranken pasta workshop in Klingenberg\u003c\/li\u003e\n\u003cli\u003eVersatile with curry, cream and tomato sauces and in bowls\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want to intensify the curry note, season with our \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. The dish is ready quickly with our \u003ca href=\"\/en\/products\/tomatensugo-mit-feta\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003etomato sugo with feta\u003c\/strong\u003e\u003c\/a\u003e. If you prefer a neutral pasta for your own sauces, reach for classic shapes like \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle\u003c\/strong\u003e\u003c\/a\u003e. You'll find more ideas for seasoning in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat kind of pasta is Tulpen?\u003c\/strong\u003e\u003cbr\u003e\nHandmade pasta from durum wheat semolina in a flower shape, seasoned with the Curry Anapurna spice blend. Aromatic and spicy with an Indian curry note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTulpen or classic pasta – which should I choose?\u003c\/strong\u003e\u003cbr\u003e\nTulpen are already seasoned with Curry Anapurna and taste great plain with butter. If you want a neutral pasta for your own sauces, choose classic shapes like \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle\u003c\/strong\u003e\u003c\/a\u003e or spaghetti.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do Tulpen need to cook?\u003c\/strong\u003e\u003cbr\u003e\nIn plenty of salted water for about 5 to 6 minutes until al dente, then drain and serve at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the Tulpen vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes. They consist only of durum wheat semolina, spice blend and water, entirely without egg – so vegan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store the pasta?\u003c\/strong\u003e\u003cbr\u003e\nDry, cool and protected from light. That keeps the aroma and bite for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What kind of pasta is Tulpen?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Handmade pasta from durum wheat semolina in a flower shape, seasoned with the Curry Anapurna spice blend. Aromatic and spicy with an Indian curry note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Tulpen or classic pasta which should I choose?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Tulpen are already seasoned with Curry Anapurna and taste great plain with butter. If you want a neutral pasta for your own sauces, choose classic shapes like Tagliatelle or spaghetti.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long do Tulpen need to cook?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In plenty of salted water for about 5 to 6 minutes until al dente, then drain and serve at once.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the Tulpen vegan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Yes. They consist only of durum wheat semolina, spice blend and water, entirely without egg, so vegan.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I store the pasta?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Dry, cool and protected from light. That keeps the aroma and bite for a long time.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564632215818,"sku":"23219","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23219_tulpen-539507.jpg?v=1736342552"},{"product_id":"spirelli","title":"Spirelli","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSpirelli, handmade pasta with Roman spice from the Churfränkische pasta workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHandmade spirelli from durum wheat semolina, seasoned with our Mediterranean Roman spice blend with herbs and tomato. Made by the Churfränkische pasta workshop in Klingenberg. The spiral shape with its rough surface binds sauces especially well, a characterful pasta that already tastes savoury on its own.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic with tomato sauce, sugo, bolognese and pesto. Ideal for bakes, pasta salads and Mediterranean pan dishes, it pairs elegantly with olive oil and parmesan. Thanks to the seasoning it also tastes excellent plain with a little butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Cook in plenty of salted water for about 5 to 6 minutes until al dente, stirring occasionally. As the pasta is already seasoned, salt the cooking water more sparingly. Store dry and well sealed.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade spirelli from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with Mediterranean Roman spice and tomato\u003c\/li\u003e\n\u003cli\u003eMade by the Churfränkische pasta workshop in Klingenberg\u003c\/li\u003e\n\u003cli\u003eSpiral shape with a rough surface for the best sauce binding\u003c\/li\u003e\n\u003cli\u003eVersatile for tomato sauce, pesto and bakes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick tomato sauce, our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e are ideal, and for something savoury a ready-made \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e. The Mediterranean note comes from our \u003ca href=\"\/en\/products\/roemergewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRoman spice\u003c\/strong\u003e\u003c\/a\u003e, with which you can carry the theme further.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is special about these spirelli?\u003c\/strong\u003e\u003cbr\u003e\nThey are handmade and seasoned right in the dough with our Mediterranean Roman spice and tomato. That way they taste full-bodied even without an elaborate sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook them?\u003c\/strong\u003e\u003cbr\u003e\nIn plenty of salted water for about 5 to 6 minutes until al dente. As they are already seasoned, salt the water a little more sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the spirelli vegan and suitable for children?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made from durum wheat semolina, spices, tomato and water, entirely without egg. Thanks to the mild seasoning children enjoy them too, for example plain with a little butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store them?\u003c\/strong\u003e\u003cbr\u003e\nDry and well sealed, then they keep for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is special about these spirelli\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They are handmade and seasoned right in the dough with our Mediterranean Roman spice and tomato. That way they taste full-bodied even without an elaborate sauce.\"}},{\"@type\":\"Question\",\"name\":\"How long do I cook them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In plenty of salted water for about 5 to 6 minutes until al dente. As they are already seasoned, salt the water a little more sparingly.\"}},{\"@type\":\"Question\",\"name\":\"Are the spirelli vegan and suitable for children\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made from durum wheat semolina, spices, tomato and water, entirely without egg. Thanks to the mild seasoning children enjoy them too, for example plain with a little butter.\"}},{\"@type\":\"Question\",\"name\":\"How do I store them\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Dry and well sealed, then they keep for a long time.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564632477962,"sku":"23220","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23220_spirelli-469883.jpg?v=1736342844"},{"product_id":"tagliatelle","title":"Tagliatelle","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTagliatelle with Herbs of Provence – handmade by the Churfränkische Nudelmanufaktur\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHandmade ribbon pasta from durum wheat semolina, finely seasoned with our Herbs of Provence. Thyme, rosemary, marjoram and basil give the pasta a Mediterranean aroma that shines even with just a little olive oil. Made by the Churfränkische Nudelmanufaktur in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for pasta in olive oil, garlic and tomato sauces. It pairs with poultry, lamb, vegetable pans and ratatouille, and turns into a Mediterranean bake with a light cream sauce. The rough surface lets the ribbons hold the sauce especially well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Cook in plenty of salted water for about 5 to 6 minutes until al dente. Store dry and protected from moisture.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBecause the pasta has a strong aroma of its own, a little butter or a dash of good olive oil and freshly grated Parmesan are often all you need.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade tagliatelle from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with Herbs of Provence (thyme, rosemary, marjoram, basil)\u003c\/li\u003e\n\u003cli\u003eFrom the Churfränkische Nudelmanufaktur in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo additives, vegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor even more Mediterranean aroma, stir some \u003ca href=\"\/en\/products\/krauter-der-provence\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHerbs of Provence\u003c\/strong\u003e\u003c\/a\u003e into the sauce and grind fresh \u003ca href=\"\/en\/products\/schwarzer-tellicherry-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eblack Tellicherry pepper\u003c\/strong\u003e\u003c\/a\u003e over the top. A quick tomato sauce works well with \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook the tagliatelle?\u003c\/strong\u003e\u003cbr\u003e\nAbout 5 to 6 minutes in plenty of salted water until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the tagliatelle vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made only from durum wheat semolina, Herbs of Provence and water, without egg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do the tagliatelle taste like?\u003c\/strong\u003e\u003cbr\u003e\nMediterranean, of Herbs of Provence with thyme, rosemary, marjoram and basil. The aroma carries even on its own with a little olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich sauce goes with them?\u003c\/strong\u003e\u003cbr\u003e\nOlive oil with garlic, tomato sauces or a light cream sauce. The rough surface holds the sauce especially well.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do I cook the tagliatelle?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 5 to 6 minutes in plenty of salted water until al dente.\"}},{\"@type\":\"Question\",\"name\":\"Are the tagliatelle vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made only from durum wheat semolina, Herbs of Provence and water, without egg.\"}},{\"@type\":\"Question\",\"name\":\"What do the tagliatelle taste like?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mediterranean, of Herbs of Provence with thyme, rosemary, marjoram and basil. The aroma carries even on its own with a little olive oil.\"}},{\"@type\":\"Question\",\"name\":\"Which sauce goes with them?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Olive oil with garlic, tomato sauces or a light cream sauce. The rough surface holds the sauce especially well.\"}}]}\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564632609034,"sku":"23221","price":6.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23221_tagliatelle-649687.jpg?v=1736342554"},{"product_id":"radiatori","title":"Radiatori","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRadiatori, handmade pasta with lemon pepper\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHandmade Radiatori from the Churfränkische Nudelmanufaktur in Klingenberg, seasoned with our lemon-pepper spice blend. The radiator-shaped spirals with their rough surface hold sauce particularly well, joined by a fresh, citrusy note with a fine peppery heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCook the Radiatori for 10 to 12 minutes in plenty of salted water until al dente. They are lovely as a summery pasta with olive oil, garlic and parmesan, go well with prawns, salmon and chicken and harmonise with lemon cream sauces. They are also a treat as a fresh pasta salad with herbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Store in a cool, dry place. Thanks to the rough surface the pasta binds plenty of sauce, so keep the sauce a little looser.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade Radiatori from durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eSeasoned with lemon pepper for a fresh, citrusy note\u003c\/li\u003e\n\u003cli\u003eRough surface, holds sauce particularly well\u003c\/li\u003e\n\u003cli\u003eVersatile for summery pasta and fish dishes\u003c\/li\u003e\n\u003cli\u003eFrom the Churfränkische Nudelmanufaktur in Klingenberg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more of that fresh, citrusy seasoning, reach for our \u003ca href=\"\/en\/products\/zitronen-pfeffer-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon pepper\u003c\/strong\u003e\u003c\/a\u003e. For variety on the plate our \u003ca href=\"\/en\/products\/linguine-no-13\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLinguine No 13\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRigatoni\u003c\/strong\u003e\u003c\/a\u003e fit well.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook Radiatori?\u003c\/strong\u003e\u003cbr\u003e\nAbout 10 to 12 minutes in plenty of salted water, until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho makes the pasta?\u003c\/strong\u003e\u003cbr\u003e\nThe Radiatori are made by hand from durum wheat semolina at the Churfränkische Nudelmanufaktur in Klingenberg and seasoned with our lemon pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich sauces go best?\u003c\/strong\u003e\u003cbr\u003e\nLemon cream sauces, light white wine sauces and gentle Mediterranean tomato sauces. The rough surface picks them up especially well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the Radiatori vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, they are made from durum wheat semolina, lemon pepper and water, with no egg.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do I cook Radiatori?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 10 to 12 minutes in plenty of salted water, until al dente.\"}},{\"@type\":\"Question\",\"name\":\"Who makes the Radiatori?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The Radiatori are made by hand from durum wheat semolina at the Churfränkische Nudelmanufaktur in Klingenberg and seasoned with our lemon pepper.\"}},{\"@type\":\"Question\",\"name\":\"Which sauces go best with Radiatori?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Lemon cream sauces, light white wine sauces and gentle Mediterranean tomato sauces. The rough surface picks them up especially well.\"}},{\"@type\":\"Question\",\"name\":\"Are the Radiatori vegan?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, they are made from durum wheat semolina, lemon pepper and water, with no egg.\"}}]}\u003c\/script\u003e","brand":"Churfränkische Nudelmanufaktur","offers":[{"title":"Default Title","offer_id":50564632969482,"sku":"23222","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23222_radiatori-716534.jpg?v=1736342674"},{"product_id":"grune-linsen","title":"Green Lentils","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen lentils, small firm lentils for Indian and Mediterranean cooking\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSmall green lentils, the ideal companion to our Masoor Dal Masala. They hold their shape during cooking, keep their bite and absorb aromas excellently. A true all-rounder lentil, from Mediterranean salad cooking to Indian dal.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic in Indian lentil dishes and dals, in Mediterranean salads and soups, as a side with fish and meat or in hearty stews. Also a classic served lukewarm in a lentil salad with vinaigrette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e no soaking needed, simply cook directly with stock or water. Add salt only at the end of cooking, otherwise the lentils turn tough. Store dry and dark.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, lentil dal with Masoor Dal Masala\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCook 300 g green lentils with 1 litre of stock and 1 tablespoon of \u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e for about 20 minutes, finish with a little brown butter and lime juice. Serve with fresh coriander, basmati rice and naan.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSmall green lentils with a firm bite\u003c\/li\u003e\n\u003cli\u003eFor Indian dals, Mediterranean salads, soups and stews\u003c\/li\u003e\n\u003cli\u003eThe ideal companion to Masoor Dal Masala\u003c\/li\u003e\n\u003cli\u003eAlso as a side with fish and meat\u003c\/li\u003e\n\u003cli\u003eProtein-rich and versatile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Indian variations: \u003ca href=\"\/en\/products\/masoor-dal-masala\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMasoor Dal Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For Mediterranean salads: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-hausessig-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGewürzamt house vinegar Churfranken\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/franz-keller-s-traubenkernol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFranz Keller's grapeseed oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDo I have to soak the lentils?\u003c\/strong\u003e\u003cbr\u003e\nNo, green lentils need no soaking. Cook them directly with stock or water, that saves time and they stay firm to the bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do they cook?\u003c\/strong\u003e\u003cbr\u003e\nAbout 20 to 25 minutes for firm, 30 to 35 minutes for softer. Always add salt only at the end, otherwise lentils turn tough.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre green lentils suitable for salads?\u003c\/strong\u003e\u003cbr\u003e\nIdeal, they keep their shape and absorb vinaigrette excellently. A classic French lentil salad with mustard vinaigrette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do they differ from red lentils?\u003c\/strong\u003e\u003cbr\u003e\nGreen lentils keep their shape and bite, red lentils fall apart during cooking, ideal for creamy dals or soups.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to soak the green lentils?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, green lentils need no soaking. Cook them directly with stock or water, that saves time and they stay firm to the bite.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long do green lentils cook?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"About 20 to 25 minutes for firm, 30 to 35 minutes for softer. Always add salt only at the end, otherwise lentils turn tough.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are green lentils suitable for salads?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Ideal, they keep their shape and absorb vinaigrette excellently. A classic French lentil salad with mustard vinaigrette.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do green lentils differ from red lentils?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Green lentils keep their shape and bite, red lentils fall apart during cooking, ideal for creamy dals or soups.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564684513546,"sku":"12373","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/linsen_gruen-303221.jpg?v=1736440115"},{"product_id":"rigatoni","title":"Rigatoni","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRigatoni, handmade tube pasta from the Churfränkische Nudelmanufaktur\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRigatoni are classic Italian tube pasta with a ridged surface, handmade from pure durum wheat semolina. For our range we have them produced at the Churfränkische Nudelmanufaktur right in Klingenberg am Main, through bronze drawing and slow low-temperature drying. The result: a rough, slightly grippy surface that takes up every sauce perfectly, and a firm bite that stands up even to hearty ragouts and braised dishes.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for bolognese, sugo, ragu alla napoletana and pasta al forno. The tube shape and the roasted edges hold strong meat and tomato sauces, cream sauces, pesto and cheese bakes. Also excellent in pasta salads and antipasti bowls, since rigatoni keep their bite even cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e use plenty of salted water, a level tablespoon of \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e per litre of water. Rigatoni need around 11 to 13 minutes for al dente.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRigatoni with bolognese in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSear 500 g of minced beef in olive oil, add a finely diced onion and two garlic cloves, sweat together.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a glass of red wine and let it reduce.\u003c\/li\u003e\n\u003cli\u003eAdd two tins of chopped tomatoes, a teaspoon of \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and a pinch of sugar. Simmer gently for at least 45 minutes.\u003c\/li\u003e\n\u003cli\u003eCook the rigatoni al dente, drain, mix with the bolognese and serve with freshly grated parmesan and a pinch of \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben pepper\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade tube pasta of 100% durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eBronze drawing with a rough surface for optimal sauce binding\u003c\/li\u003e\n\u003cli\u003eMade by the Churfränkische Nudelmanufaktur in Klingenberg\u003c\/li\u003e\n\u003cli\u003eAl dente, versatile for bolognese, bakes and pasta salads\u003c\/li\u003e\n\u003cli\u003eWithout eggs, vegan, keeps for several months\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the classic bolognese our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ideal companion. If you prefer pesto, reach for our \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePesto\u003c\/strong\u003e\u003c\/a\u003e. For variety pasta we also have \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle\u003c\/strong\u003e\u003c\/a\u003e and classic \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti\u003c\/strong\u003e\u003c\/a\u003e. For a complete pasta gift set our \u003ca href=\"\/en\/products\/pastabox-tomate-geschenkset\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePasta Box Tomato\u003c\/strong\u003e\u003c\/a\u003e is the right choice.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do rigatoni need to cook?\u003c\/strong\u003e\u003cbr\u003e\n11 to 13 minutes in plenty of salted water for al dente, that is firm to the bite with a soft exterior and a firm core. For pasta al forno cook them more briefly, about 8 to 9 minutes, as they continue to cook in the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is bronze drawing and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\nBronze drawing means the pasta dough is pressed through bronze dies. This creates a rough, slightly grippy surface. This roughness is decisive for sauce binding. The sauce clings to the pasta instead of landing on the bottom of the plate. Industrial Teflon-drawn pasta is smoother and comparatively sauce-unfriendly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do rigatoni differ from other tube pasta like penne?\u003c\/strong\u003e\u003cbr\u003e\nRigatoni are larger in diameter, cut straight and usually ridged. Penne, by contrast, are thinner and cut at an angle. Rigatoni therefore carry larger pieces and more sauce, ideal for ragu with meat or vegetable pieces. Penne are more for finer sauces like arrabbiata.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the rigatoni vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e\nVegan yes, gluten-free no. The rigatoni are made of pure durum wheat semolina and contain no egg. As durum wheat contains gluten, however, they are not suitable for people with coeliac disease or gluten intolerance.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do rigatoni need to cook?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"11 to 13 minutes in plenty of salted water for al dente, that is firm to the bite with a soft exterior and a firm core. For pasta al forno cook them more briefly, about 8 to 9 minutes, as they continue to cook in the oven.\"}},{\"@type\":\"Question\",\"name\":\"What is bronze drawing and why does it matter?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Bronze drawing means the pasta dough is pressed through bronze dies. This creates a rough slightly grippy surface. This roughness is decisive for sauce binding. The sauce clings to the pasta instead of landing on the bottom of the plate.\"}},{\"@type\":\"Question\",\"name\":\"How do rigatoni differ from penne?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Rigatoni are larger in diameter, cut straight and usually ridged. Penne, by contrast, are thinner and cut at an angle. Rigatoni therefore carry larger pieces and more sauce, ideal for ragu with meat or vegetable pieces. Penne are more for finer sauces like arrabbiata.\"}},{\"@type\":\"Question\",\"name\":\"Are the rigatoni vegan and gluten-free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Vegan yes, gluten-free no. The rigatoni are made of pure durum wheat semolina and contain no egg. As durum wheat contains gluten, they are not suitable for people with coeliac disease or gluten intolerance.\"}}]}\u003c\/script\u003e","brand":"Churfränkische Nudelmanufaktur","offers":[{"title":"Default Title","offer_id":52927918604554,"sku":"23883","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Rigatoni_web.png?v=1777050036"},{"product_id":"orzo-pasta-rusticella","title":"Orzo Pasta Rusticella","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOrzo, rice-shaped durum wheat pasta by Rustichella d'Abruzzo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOrzo looks like a plump grain of rice and is nevertheless pasta: small durum wheat noodles from Abruzzo, made by the traditional manufactory Rustichella d'Abruzzo. Drawn through bronze dies and dried slowly, they take on a finely pored, rough surface that broth and sauce cling to. Made from pure durum wheat semolina, they stay firm to the bite even in soup instead of falling apart. In Italy the shape is also called risoni, the little grain of rice.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOrzo is the all-purpose small shape: in clear broths and minestrone, as a warm summer salad with tomatoes, feta and herbs, as a side instead of rice with braises, or cooked creamy in stock like a risotto. It also works in bakes and stuffed vegetables, because the grains take up liquid without going mushy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e orzo cooks considerably faster than long pasta. Cook it al dente in plenty of salted water and follow the time given on the pack. For the risotto version, add the stock gradually and stir, and it turns creamy by itself.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eOrzo salad in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook 250 g of orzo al dente in salted water, drain and rinse cold.\u003c\/li\u003e\n\u003cli\u003eHalve cherry tomatoes, dice cucumber, slice spring onions into rings and mix everything together.\u003c\/li\u003e\n\u003cli\u003eWhisk a dressing of \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e, lemon juice, salt and pepper and fold it in.\u003c\/li\u003e\n\u003cli\u003eServe with feta, fresh herbs and a pinch of \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes Rustichella's orzo special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRustichella d'Abruzzo draws its pasta through traditional bronze dies rather than smooth Teflon ones. That gives a rough surface which takes up sauce instead of letting it run off. Slow air drying at low temperature preserves the aroma and the bite of the durum wheat. With a shape this small you notice it most clearly: it stays grainy and defined even after sitting in the soup.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRice-shaped small pasta from pure durum wheat semolina, also called risoni\u003c\/li\u003e\n\u003cli\u003eBy Rustichella d'Abruzzo from Abruzzo, Italy\u003c\/li\u003e\n\u003cli\u003eBronze dies and slow drying, firm to the bite\u003c\/li\u003e\n\u003cli\u003e500 gram bag\u003c\/li\u003e\n\u003cli\u003eVegan, no egg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick sugo our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e are the match, rounded off with \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e. If you want the same manufactory in a larger shape, take \u003ca href=\"\/en\/products\/cannolicchi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCannolicchi\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRigatoni\u003c\/strong\u003e\u003c\/a\u003e, and for long pasta the \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/nudeln-reis-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epasta collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is orzo?\u003c\/strong\u003e\u003cbr\u003e\nOrzo is a small, rice-shaped pasta made from durum wheat semolina, also called risoni in Italy. Despite the name, which means barley in Italian, it contains no barley. It is cooked like pasta but used like rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between orzo and rice?\u003c\/strong\u003e\u003cbr\u003e\nOrzo is pasta made from durum wheat semolina, while rice is a cereal grain. Orzo cooks faster, tastes nuttier of wheat and keeps more bite. As a side dish or in soup you can swap one for the other.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is orzo good for?\u003c\/strong\u003e\u003cbr\u003e\nFor soups and minestrone, warm pasta salads, as a rice substitute with braises and for creamy risotto-style dishes. It also works in bakes and as a filling for peppers or tomatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does bronze die mean?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta is drawn through a bronze die rather than Teflon. That makes the surface rough so it takes up sauce better. With small shapes like orzo it means the broth clings to every grain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes orzo contain egg?\u003c\/strong\u003e\u003cbr\u003e\nNo, it consists only of durum wheat semolina and water and is therefore vegan. It does contain gluten from wheat.\u003c\/p\u003e","brand":"Viani","offers":[{"title":"Default Title","offer_id":53803895587082,"sku":"23979","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/v4353-084-14_-_media--aa5d92e7--query_91df86ce-9699-440b-909a-512b0873e2bd.webp?v=1790231944"},{"product_id":"rustichella-d-abruzzo","title":"Linguine Pasta Rusticella","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLinguine, flat spaghetti by Rustichella d'Abruzzo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLinguine are the flattened sister of spaghetti: oval in cross-section rather than round, which gives them more surface and a better grip on sauce. These come from the traditional manufactory Rustichella d'Abruzzo in Abruzzo, drawn through bronze dies and dried slowly. Made from pure durum wheat semolina they stay firm to the bite and carry the sauce instead of disappearing under it. In Liguria they are also called trenette, where they are the classic pesto pasta.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eLinguine are the pasta for oil-based and delicate sauces: pesto alla genovese, vongole and seafood, aglio e olio, lemon and herb sauces, light tomato sugos. Heavy meat ragùs suit short shapes better, because they slide off the flat strand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e cook the linguine just short of al dente and let them finish for a minute in the sauce. Add a ladle of pasta water so the starch binds the sauce and it clings to every strand.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLinguine aglio e olio in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCook the linguine al dente in plenty of salted water and keep a cup of the pasta water.\u003c\/li\u003e\n\u003cli\u003eLet two sliced garlic cloves turn gently golden in \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eAdd a pinch of \u003ca href=\"\/en\/products\/chili\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003echilli\u003c\/strong\u003e\u003c\/a\u003e and a splash of pasta water and let it foam up.\u003c\/li\u003e\n\u003cli\u003eAdd the linguine to the pan, toss through, season with parsley and \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e and serve at once.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes Rustichella's linguine special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRustichella d'Abruzzo draws its pasta through traditional bronze dies rather than smooth Teflon ones. That gives a finely pored, rough surface which takes up sauce instead of letting it run off. Slow air drying at low temperature preserves the aroma and the bite of the durum wheat. With a flat shape like linguine that is exactly what counts: they stay springy instead of limp.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eProperties\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFlat spaghetti from pure durum wheat semolina, called trenette in Liguria\u003c\/li\u003e\n\u003cli\u003eBy Rustichella d'Abruzzo from Abruzzo, Italy\u003c\/li\u003e\n\u003cli\u003eBronze dies and slow drying, firm to the bite\u003c\/li\u003e\n\u003cli\u003e500 gram bag\u003c\/li\u003e\n\u003cli\u003eVegan, no egg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat goes with it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic with linguine is \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e, and for a quick sugo you take \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e. From the same manufactory come \u003ca href=\"\/en\/products\/cannolicchi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCannolicchi\u003c\/strong\u003e\u003c\/a\u003e for soups and \u003ca href=\"\/en\/products\/orzo-pasta-rusticella\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOrzo\u003c\/strong\u003e\u003c\/a\u003e for salads. You will find more in our \u003ca href=\"\/en\/collections\/nudeln-reis-co\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epasta collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between linguine and spaghetti?\u003c\/strong\u003e\u003cbr\u003e\nLinguine are flat-oval in cross-section, \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e are round. The larger surface means linguine take up more sauce and feel more velvety on the palate. For oil and seafood sauces they are the better choice, for tomato sugo both work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are linguine best for?\u003c\/strong\u003e\u003cbr\u003e\nFor pesto, vongole and seafood, aglio e olio and light tomato or herb sauces. Heavy meat ragùs hold better on short shapes than on the flat strand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does bronze die mean?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta is drawn through a bronze die rather than Teflon. That makes the surface rough so it takes up sauce better. You can see it in the matt, slightly floury surface of the strand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo linguine contain egg?\u003c\/strong\u003e\u003cbr\u003e\nNo, they consist only of durum wheat semolina and water and are therefore vegan. They do contain gluten from wheat.\u003c\/p\u003e","brand":"Viani","offers":[{"title":"Default Title","offer_id":53803928944906,"sku":"23995","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/v4308-085-14_-_media--aa5d92e7--query.webp?v=1790232276"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/49_Nudeln-reis-co-124944.png?v=1738948676","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/nudeln-reis-co.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}