Products

INGREDIENTSsemolina* (durum wheat semolina flour), green-legged hen EGGS* (9%). (*certified organic ingredient)DESCRIPTIONThe eggs used for the production of Idyllic noodles come from green-legged hens raised outdoors. We source locally - directly from small Polish farms.PREPARATION METHODBefore consumption, cook in boiling salted water for 6...

INGREDIENTSwater, konjac flour, calcium hydroxideDESCRIPTIONThe main ingredient of dietary fettucines is konjac glucomannan, a water-soluble fiber derived from the root of the konjac plant. Originating from Asia, foods made from this glucomannan are also called Shirataki noodles or Konnyaku noodles. The largest consumers of...

INGREDIENTSwater, konjac flour, calcium hydroxideDESCRIPTIONThe main ingredient of dietary noodles is konjac glucomannan, a water-soluble fiber derived from the root of the konjac plant. Originating from Asia, foods made from this fiber are also called Shirataki noodles or Konnyaku noodles. The largest consumers of...

INGREDIENTSwater, konjac flour, calcium hydroxideDESCRIPTIONThe main ingredient of dietary spaghetti is konjac glucomannan, a water-soluble fiber derived from the root of the konjac plant. Originating from Asia, foods made from this glucomannan are also called Shirataki noodles or Konnyaku noodles. The largest consumers of...

INGREDIENTSwater, konjac flour, calcium hydroxideDESCRIPTIONThe main ingredient of dietary spaghetti is konjac glucomannan, a water-soluble fiber derived from the root of the konjac plant. Originating from Asia, foods made from this glucomannan are also called Shirataki noodles or Konnyaku noodles. The largest consumers of...

INGREDIENTSsemolina (durum wheat flour), vegetables in varying proportions (dried tomato, dried spinach, dried beetroot), seasoning: turmeric.DESCRIPTIONShell-shaped pasta. Ideal for stuffing, light sauces, and salads.PREPARATION METHODCook for 12 minutes before consumption, al dente in 10 minutes, do not temper (100 g of pasta per 1...

INGREDIENTSsemolina (durum wheat flour), vegetables in varying proportions (sun-dried tomato, dried spinach, dried beetroot), seasoning: turmeric.DESCRIPTIONShell-shaped pasta. Ideal for fillings, light sauces, and salads.PREPARATION METHODCook for 12 minutes before consumption, al dente in 10 minutes, do not temper (100 g of pasta per 1...

INGREDIENTSsemolina (durum WHEAT flour), FRESH EGGS (28.5%).DESCRIPTION Country-style pasta with 8 eggs. They are made from durum wheat semolina, which prevents the pasta from sticking together and maintains excellent elasticity.The addition of fresh eggs from a local farm gives the pasta its natural flavor...

INGREDIENTSsemolina (durum wheat semolina flour).DESCRIPTIONArtisanal pasta, pressed through bronze dies with a rough surface for perfect sauce adhesion.Ideal for sauces, fillings, and baking.PREPARATION METHODCook for 12 minutes before consumption, al dente in 10 minutes, do not temper (100 g of pasta per 1 liter...

INGREDIENTSorganic semolina (durum wheat semolina flour).PREPARATION PROCEDURECook the pasta in boiling salted water (1 l of water per 100 g of pasta), for 8-9 minutes, stirring occasionally.(The indicated cooking time should be considered an approximation).NUTRITIONAL VALUE PER 100 gEnergy value - 1499 kJ/354 kcalFat...

INGREDIENTSkonjac flour (74%), tapioca starch, water, PURE flour (0.3%).DESCRIPTIONDry konjac noodles are an excellent choice for pasta lovers who want to reduce the number of calories in their diet. Dry konjac noodles contain no sugar, fat, gluten, or other allergens, making them ideal for...

INGREDIENTSrice flour 90%, water. PREPARATION METHODThe advantage of rice noodles is that they do not require cooking. Pour boiling water over the noodles for 3 to 5 minutes (depending on the firmness of the noodles you prefer) and drain. It's done!NUTRITIONAL VALUE per 100...

INGREDIENTSfine spelt flour*, hard spelt flour*. (*certified organic ingredient)DESCRIPTIONAsian specialty for soups and wok dishes.PREPARATION METHODStir-fried noodles: Boil the noodles for about 4 minutes in enough water. Then soak them in cold water and drain. Fry for about 3 minutes.Noodles in soup: Boil the...

INGREDIENTSred pasta* (33%): 98% yellow corn flour*, 2% tomato powder*.green pasta* (33%): 98% yellow corn flour*, 2% spinach powder*.orange pasta* (33%): 98% yellow corn flour*, 2% carrot powder*.(*certified organic ingredient)PREPARATION METHODBoil 1 liter of water, add 10 g of salt, one tablespoon of olive...

INGREDIENTS black lentil flour 73.5%, durum wheat flour (Triticum durum), ground buckwheat hulls, zinc, chromium. DESCRIPTION Novelle diabetic pasta is ideal for people suffering from diabetes. Benefits of Novelle Diabetic Pasta: - It is a source of zinc and chromium. Zinc contributes to the...

INGREDIENTSblack lentil flour 73.5%, durum wheat flour (Triticum durum), ground buckwheat husk, zinc, chromium.DESCRIPTIONNovelle diabetic pasta is ideal for people with diabetes.The benefits of Novelle diabetic pasta:- It is a source of zinc and chromium. Zinc contributes to the maintenance of normal carbohydrate metabolism....

Gluten-free pasta made from corn and brown rice. Ideal for people on a gluten-free diet. INGREDIENTS: corn flour 50%, brown rice flour 40%, white rice flour, potato starch.

INGREDIENTS milk * (22%), wheat * flour (16%), eggs STRONG >* (13%), poppy seeds* (12%), butter * (11%), cane sugar* (8%), multiflora honey* (5%), yeast* (2%), nuts * (2%), orange peel* (2%), potato starch* (2%), pasteurized cream * (2%), salt (1%), vanilla flavoring* (1%),...

INGREDIENTS milk * (22%), wheat * flour (16%), eggs STRONG >* (13%), poppy seeds* (12%), butter * (11%), cane sugar* (8%), multiflora honey* (5%), yeast* (2%), nuts * (2%), orange peel* (2%), potato starch* (2%), pasteurized cream * (2%), salt (1%), vanilla flavoring* (1%),...

INGREDIENTSmackerel fillets 75%, organic extra virgin olive oil 24%, sea salt. 24% of the ingredients come from certified organic farming. DESCRIPTIONSterilized product. Atlantic mackerel (Scomber scombrus) caught in the Northeast Atlantic Ocean (FAO 27.VIII.c). NUTRITIONAL VALUE PER 100 g AFTER DRAININGEnergy: 859 kJ/202 kcalFat:...