Settele Spinat-Spätzle
Settele Spinat-Spätzle: fresh, pre-cooked spätzle sold chilled by Settele (Settele Spätzle range); ingredients: durum wheat semolina, spinach (20%), wheat flour, water, whole egg, salt, rapeseed oil and citric acid.
Settele Spinat-Spätzle: fresh, pre-cooked spätzle sold chilled from the German brand Settele. The product belongs to the Settele Spätzle range.
Ingredients: durum wheat semolina, spinach (20%), wheat flour, water, whole egg, salt, rapeseed oil and citric acid. The product is sold chilled and already cooked: it only needs heating through before serving, in a pan, a pot or the microwave as the maker suggests. Pack sizes: 500 g. Protein: 5.5 g per 100 g.
They only need heating in a pan with butter or briefly in hot water and are served with roasts and gravy, with lentils or as Käsespätzle. Allergens: gluten (wheat), egg. Settele is a German family company from Neu-Ulm, founded in 1968, that makes fresh Swabian specialities: spätzle, Maultaschen, Schupfnudeln and gnocchi.
Facts
| Raw material | Durum wheat semolina, spinach (20%), wheat flour, water, whole egg, salt, rapeseed oil and citric acid |
|---|---|
| Main use | Roasts with gravy, lentils, Käsespätzle |
| House range | Settele Spätzle |
How it connects to Pasta
Settele Spinat-Spätzle → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, Wheat flour, 🥚 Chicken egg, 🥬 Spinach
- Part of
- Settele Spätzle, Spätzle
Frequently asked questions
What are the ingredients of Settele Spinat-Spätzle?
Durum wheat semolina, spinach (20%), wheat flour, water, whole egg, salt, rapeseed oil and citric acid.
Does Settele Spinat-Spätzle contain gluten?
Yes: it contains wheat and egg.
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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