The Soba 40 %:noodles are made with a mix of wholegrain wheat flour (59 %) and wholegrain buckwheat flour (40%). The high nutritional value of noodles with wheat and buckwheat (proteins, lysine, magnesium, potassium, zinc, vitamins B...) alone could justiry the consumption of this pasta. But the natural taste of wheat, and in particular that of buckwheat, are very convincing as well !! A meticulous production process The cereals are ground several times : the flour becomes so fine that the noodles have a very smooth texture, in spite of the fact that they are made of wholegrain wheat. The paste is kneaded for a long time and is then spread out in fine sheets. In this manner, it can be cut into strips without being compressed. The strips are put to dry during at least 48 hours in a ventilated room, but without supply of artificially heated air, so that the quality of the noodles is preserved.

wholegrain wheat flour* (59%), wholegrain buckwheat flour* (40%), sea salt.

Percentage organic : 100%

250 g

Japanes pasta is delicious in all seasons, either served warm, in soups, with a spicy sauce or sautéed vegetables, or cold in fresh summer salads. Do not add salt to the boiling water, as the pasta already contains salt.