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Birkel 7 Hühnchen Krauselli

Branded pasta ✔ Checked: 10.2026 · sources: 2 Updated:

Birkel 7 Hühnchen Krauselli: short dry pasta in a decorative shape by Birkel (Birkel 7 Hühnchen range); ingredients: durum wheat semolina, wheat flour and whole egg (10%) from barn hens.

Birkel 7 Hühnchen Krauselli is short dry pasta in a decorative shape from the German brand Birkel. The product belongs to the Birkel 7 Hühnchen range.

Ingredients: durum wheat semolina, wheat flour and whole egg (10%) from barn hens. Cooking time according to the official site: 8 minutes. Protein: 12 g per 100 g.

Its folds and edges hold light sauces, so it suits vegetables, pesto, cream sauces and pasta salads. Classic dishes for this shape: pesto. Allergens: gluten (wheat), egg. May contain traces of soy. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.

Facts

Raw materialDurum wheat semolina, wheat flour and whole egg (10%) from barn hens
Duration8 min
Main usePesto
House rangeBirkel 7 Hühnchen
containsSemolinacontains🌾Durum wheatcontainsWheat flourcontains🥚Chicken eggkind ofBirkel 7 Hühnchentowardia.com
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How it connects to Pasta

Birkel 7 Hühnchen Krauselli → contains → Semolina ← contains ← 🍝 Pasta

Frequently asked questions

How long do you cook Birkel 7 Hühnchen Krauselli?

8 minutes, according to the official Birkel website.

What are the ingredients of Birkel 7 Hühnchen Krauselli?

Durum wheat semolina, wheat flour and whole egg (10%) from barn hens.

What to read next

  • Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
  • 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.

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Sources

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