Recheis Lower Carb Spaghetti
Recheis Lower Carb Spaghetti: long dry pasta with a round cross-section by Recheis (Recheis Lower Carb range); ingredients: durum wheat semolina, faba bean protein (22%), pea flour (12%), oat fibre and wheat protein.
Recheis Lower Carb Spaghetti is long dry pasta with a round cross-section from the Austrian brand Recheis. The product belongs to the Recheis Lower Carb range. According to Recheis, this pasta has 26 g of protein per 100 g and about 30% fewer carbohydrates than regular durum wheat pasta.
Ingredients: durum wheat semolina, faba bean protein (22%), pea flour (12%), oat fibre and wheat protein. Cooking time according to the official site: 11 minutes. Pack sizes: 300 g. Protein: 26 g per 100 g.
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. Allergens: gluten (wheat). May contain traces of soy and egg.
Facts
| Raw material | Durum wheat semolina, faba bean protein (22%), pea flour (12%), oat fibre and wheat protein |
|---|---|
| Duration | 11 min |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Recheis Lower Carb |
How it connects to Pasta
Recheis Lower Carb Spaghetti → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, Pea flour, Fava bean flour
- Part of
- Recheis Lower Carb, Spaghetti
Frequently asked questions
How long do you cook Recheis Lower Carb Spaghetti?
11 minutes, according to the official Recheis website.
What are the ingredients of Recheis Lower Carb Spaghetti?
Durum wheat semolina, faba bean protein (22%), pea flour (12%), oat fibre and wheat protein.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Fava bean flour — Flour from dried fava (broad) beans (Vicia faba), rich in protein and naturally gluten-free; it and faba bean protein go into high-protein pasta.
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