Japanese noodles
Soba Pasta with 40% Buckwheat
3-5min
These artisanally made Japanese noodles by Lazzaretti, with 40% buckwheat are very nourishing. Eat them in a bowl of hot miso, with sautéd veg, or cold in a salad.
250g
| Per 100g of product | |
|---|---|
| Energy | 1424 kJ - 335 kcal |
| Fat | 3,1 g |
| of which saturates | 0,69 g |
| Carbohydrate | 70,6 g |
| of which sugars | 2 g |
| Protein | 12,6 g |
| Fibre | 6 g |
| Salt | 0,002 g |
The buckwheat used in this recipe is grown in France. This pasta is dried the old-fashioned way using a slow, low-temperature method.
Tips and tricks :
Made to an artisanal method in the southwest French county of Avignon, these Japanese soba noodles, made with 40% buckwheat in our Lazzaretti recipe, are a nourishing, balanced food. Serve in a bowl of hot miso soup, with stir-fried vegetables, or cold in a salad.
Cook for 3-5 min in salted boiling water.
Ingredients :
Organic soft semi-wholewheat semolina, organic buckwheat flour
Allergens :
Contains gluten.
