Semi-Whole Spirelli in Bulk Organic

Why choose a twisted pasta?

The twist multiplies the surfaces that catch: thin sauces, dressings and small pieces of vegetable lodge in it instead of falling to the bottom of the dish. Kazidomi Vrac spirals suit cold pasta salads particularly well, where every spiral holds its own dressing.

How long do they need to cook?

Five minutes for al dente, seven for a tender texture, in a litre of salted water per 100 g. Kazidomi Vrac spirals keep their twist if the water is at a proper boil; a weak simmer softens them and they lose their shape in the colander.

Spirals or macaroni in use?

Kazidomi Vrac spirals are used above all cold, or with short sauces that cling to the twist. Macaroni, hollow and curved, suit bakes and dishes in sauce served hot. The same semi-wholemeal durum wheat semolina and the same cooking time apply to both.

What are they made of?

A single ingredient: semi-wholemeal durum wheat semolina, organically farmed and worked in Italy. Kazidomi Vrac sells them by weight, in a 500 g bag, which works out at around five portions. Part of the bran of the grain is kept, hence their golden colour.

Are they suitable for a gluten-free diet?

No: they are made of durum wheat, which is a gluten cereal. Kazidomi offers rice, buckwheat, chickpea and red lentil pasta for coeliacs instead. The Kazidomi Vrac spirals do contain neither egg nor additive of any sort, which suits a plant-based diet well.