Light Demeter spätzle made from durum wheat by Naturata

Durum wheat spätzle for the enjoyment of Swabian dishes or as a side dish like homemade.

For Naturata durum wheat pasta, 100% Demeter durum wheat from biodynamically farming growers in the Italian Piedmont is used. Durum wheat is an ideal raw material for pasta, which is also known as Italian pasta. The Mediterranean region is an optimal cultivation area for durum wheat due to the warmth and low precipitation. For over 30 years, Naturata has sourced the durum wheat from these farmers and guarantees fixed purchase quantities and fair prices. The gentle processing by the long-standing partner on the Swabian Jura and the best biodynamically produced raw materials give Naturata pasta the typically good bite and optimal cooking properties.

The light durum wheat noodles are made from semolina that is comparable in extraction rate to a soft wheat flour type between 550 and 812. For dough preparation, the semolina is continuously mixed with drinking water and kneaded until the required consistency is reached in order to press the dough through the corresponding moulds. After shaping, the spätzle go through a steam bath. In the stepwise drying process, it is ensured that the moisture is not removed too quickly from the noodles and that a beautiful surface is formed. Depending on the shaping, drying takes place at 70 °C to 100 °C.

Cooking time: 10–12 minutes.

Durum wheat spätzle for the enjoyment of Swabian dishes or as a side dish like homemade.