Herkuless durum wheat pasta

Durum wheat flour – pasta flour. It is the pasta made from them that is a source of protein and fiber, they stand out with excellent taste properties and the highest quality.

Traditional, exceptional-quality pasta production is unimaginable without bronze shapes. It is to them that all compliments should be addressed. These shapes scratch the surface of the pasta and give it roughness, so the pasta perfectly absorbs the sauce.

Long, thin, cylindrical pasta. This is one of the most popular types of pasta, which goes especially well with cream and tomato sauces.

Cooking instructions: Bring water to a boil (1 l water for every 100g pasta). Place pasta in boiling water and simmer for 10 minutes.

These pasta are long, slightly wider, thicker and more rectangular in shape than spaghetti. Perfect with all sauces.

Cooking instructions: Bring water to a boil (1 l water for every 100g pasta). Place pasta in boiling water and simmer for 10 minutes.

Short, tubular, diagonally cut pasta with a grooved surface that perfectly keeps the sauce.

Cooking instructions: Bring water to a boil (1 l water for every 100g pasta). Place pasta in boiling water and simmer for 10 minutes.

Short pasta resembling compressed spirals. Due to this shape, the sauce is perfectly absorbed into the pasta, and the perfect amount of sauce ingredients settles in the screw coils.

Cooking instructions: Bring water to a boil (1 l water for every 100g pasta). Place pasta in boiling water and simmer for 10 minutes.

Shell-shaped pasta. Suits creamy sauces that seep into the hollow centre.

Cooking instructions: Bring water to a boil (1 l water for every 100g pasta). Place pasta in boiling water and simmer for 10 minutes.

Herkuless protein pasta

26% protein – combines high quality wheat, egg and pea protein, ensuring 26,1 g of protein per 100 g of serving.

Herkuless protein pasta Fusilli

  • 26% protein – combines high quality wheat, egg and pea protein, ensuring 26,1 g of protein per 100 g of serving
  • Protein contributes to a growth in muscle mass and to the maintenance of normal bones
  • High fiber
  • 30% less carbohydrates compared to regular wheat pasta
Cooking instructions: Bring water to boiling and add pasta. (1l of water for every 100g of pasta). Boil for 14 to 16 minutes.
 Herkuless protein pasta Penne rigate
  • 26% Protein – combines high quality wheat, egg and pea protein, ensuring 26,1g of protein per 100 g of serving;
  • Protein contributes to a growth in muscle mass and to the maintenance of normal bones;
  • High fiber;
  • 30% less carbohydrates compared to regular wheat pasta;
  • For professional athletes ,active life style and  balanced diet lovers.
Pagatavošana: Uzvāra ūdeni un ieber pastu (100g pastas nepieciešams 1l ūdens). Vāra 14 līdz 16 minūtes.

Herkuless oat pasta

Herkuless oat pasta combines the goodness of carefully selected oats and wheat grown in the fertile land of Baltics. Made from 50% oat flour and 50 % wholegrain wheat flour.

Herkuless oat pasta Cavatappi

Herkuless oat pasta combines the goodness of carefully selected oats and wheat grown in the fertile land of Baltics. Made from 50% oat flour and 50 % wholegrain wheat flour.

  • Oat beta-glucan reduces the cholesterol level in blood. Thebeneficial effect is obtained with daily intake of 3gbeta-glucans from oats.
  • High fibre – oat pasta is full of fiber, 27% of valuable cereal fibre per portion (% of recommended daily intake. Reference intake of an avarage adult (8400kJ/2000kcal);
  • Long energy– wholegrain products give our body long– term energy.
Pagatavošana: Uzvāra ūdeni un ieber pastu (100g pastas nepieciešams 1l ūdens). Vāra 4 līdz 6 minūtes.

Herkuless oat pasta Penne Rigate

Herkuless oat pasta combines the goodness of carefully selected oats and wheat grown in the fertile land of Baltics. Made from 50% oat flour and 50 % wholegrain wheat flour.

  • Oat beta-glucan reduces the cholesterol level in blood. Thebeneficial effect is obtained with daily intake of 3gbeta-glucans from oats.
  • High fibre – oat pasta is full of fiber, 27% of valuable cereal fibre per portion (% of recommended daily intake. Reference intake of an avarage adult (8400kJ/2000kcal);
  • Long energy– wholegrain products give our body long– term energy.
Pagatavošana: Uzvāra ūdeni un ieber pastu (100g pastas nepieciešams 1l ūdens). Vāra 5 līdz 7 minūtes.