| Average nutritional value 100 g |
| Energy |
1248 kJ / 298 kcal |
| Fat: |
3.8 g |
| - of which saturates |
0.7 g |
| Carbohydrate: |
13.6 g |
| - of which sugars |
9.4 g |
| Fibre |
27.5 g |
| Protein |
38.6 g |
| Salt |
<0.01 g |
| EDAMAME CAPELLINI** |
Conventional pasta with durum wheat** |
| 13.6 g carbohydrates |
71 g carbohydrates |
| 38.6 g protein |
13 g protein |
| 27.5 g fibre |
3 g fibre |
| Gluten-free |
Contains gluten |
** Comparative values per 100 g
Recipes with JUST TASTE capellini
We attach great importance to quality. Our recipes were developed by gourmet chef Hans-Gerd Wolff (well known in Germany). The recipes are easy and are intended for everyday use.
RECIPE SUGGESTION
EDAMAME CAPELLINI ALL ARRABBIATA SAUCE
- 500 g aubergines
- 400 g chopped tomatoes (tin)
- 4 garlic cloves
- 1 red onion
- 2 tbsp chilli oil
- Salt, pepper & pinch of sugar (SPS)
- 1 tsp Italian herbs
- 250 g edamame capellini
METHOD
Halve the aubergine lengthways, blanch in boiling water for 5 minutes, remove and cut into small pieces. Season the aubergine pieces, pressed garlic and diced onion with SPS. Fry in chilli oil on a high heat and add the tomatoes after 5 minutes. Pour in half a cup of water and simmer. Finish off by adding the Italian herbs to the sauce. Cook the capellini in salted water until al dente. Drain and mix together with the sauce.
