Thick noodles

The essentials

What it offers and why to use it

Short thick wheat noodles suited to fideuà and one-pot dishes. They mainly provide carbohydrate. Toast lightly and cook in stock according to thickness, typically 10–12 minutes; add hot liquid if it dries out before becoming tender.

Flavour profile

Short thick wheat noodles suited to fideuà and one-pot dishes. They mainly provide carbohydrate.

Practical guide

From shopping to cooking

Choose

Choose intact, evenly sized pieces; check the pack ingredients, allergens and cooking time.

Store

Store dried pasta in a sealed container in a cool, dry place. Refrigerate cooked leftovers promptly.

Prepare

Toast lightly and cook in stock according to thickness, typically 10–12 minutes; add hot liquid if it dries out before becoming tender.

In the kitchen

How to make the most of it

Good pairings

Use in the recipe quantities to complement vegetables, pulses or sauces.

How to substitute it

A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.

Per 100 g

Nutrition information

355 kcal

Carbohydrate: 72,0 g
Protein: 12,0 g
Fat: 1,5 g
Fibre: 3,0 g

Approximate values per 100 g dried wheat pasta; cooking increases its weight through absorbed water. Check the brand label and whether it contains egg.

Quick facts

Season: All year round
Typical serving: Quantity depends on use; weigh the stated edible or drained portion.
Available formats: Choose intact, evenly sized pieces; check the pack ingredients, allergens and cooking time.

Allergens and precautions

Ingredients or usual composition to check: Cereals containing gluten. Check the label or the product recipe; formulations can vary. This is not a guarantee that other allergens are absent. Avoid cross-contact. Additional ingredient warning: Contains wheat and gluten; some pastas also contain egg. Check the label.