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Lofoten Seaweed Tagliatelle with Seaweed - Pasta

Lofoten Seaweed Tagliatelle with Seaweed - Pasta
€9.90 *
Content: 250 Gramm (€39.60 * / 1000 Gramm)

Prices incl. VAT plus shipping costs

Ready to ship today,
Delivery time appr. 1-3 workdays

Stock: 110 units in stock

Inhalt:

Algae types: Wakame
Good to know: Cooking time 4 to 6 minutes, ideal for 4 portions
Order number: 31101133PACK250
Eines meiner Lieblingsprodukte von Lofoten Seaweed, denn es vereint meine zwei Lieblingswelten: Italien & Norwegen
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Order number Picture Variant Price Delivery Quantity
31101133PACK250
Lofoten Seaweed Tagliatelle with Seaweed - Pasta
Inhalt: 250 g
€9.90 *
Content: 250 g   ( €39.60 * / 1000 g )

Ready to ship today,
Delivery time appr. 1-3 workdays


In stock: 110
Lofoten Seaweed Tagliatelle with Seaweed - Pasta
€9.90 *
Content: 250 g   ( €39.60 * / 1000 g )

Ready to ship today,
Delivery time appr. 1-3 workdays


In stock: 110
Tagliatelle with Seaweed von Lofoten Seaweed & La Pasta di Aldo Italienische Pasta trifft... more

Tagliatelle with Seaweed von Lofoten Seaweed & La Pasta di Aldo

Italienische Pasta trifft norwegisches Seaweed

Pasta ist ja an und für sich ein sehr emotionales Produkt. Aber diese Lofoten Seaweed Tagliatelle vereinen die beiden Nina-Welten in ihrer schönsten und köstlichsten Form miteinander: Einmal das toskanische „Nina in Chianti“-Universum, da Pasta natürlich eine zutiefst italienische Angelegenheit ist. Und dann den „Nina i Lofoten“-Kosmos in Form der Algen von Lofoten Seaweed, die in diesen Nudeln verarbeitet werden. Hergestellt werden die Tagliatelle in der kleinen Pasta-Manufaktur „La Pasta di Aldo“ im südlichen Mittelitalien. Durch die Verwendung von Eiern werden die hauchdünnen, von Hand gefertigten, köstlichen Kunstwerke besonders weich und geschmeidig und erinnern ein wenig an frische Pasta.

Wakame – mehr Volumen in Sachen Geschmack

Das Besondere an der Lofoten Seeweed Pasta sind die „wild harvested“ Algen von den Lofoten, mit denen die Nudeln verfeinert werden. Genauer gesagt handelt es sich dabei um fein gemahlene Atlantic Wakame – oder Butare, wie diese Algenart auf Norwegisch heißt – die in den Nudelteig gemengt werden. Sie verleihen der Pasta zusätzliches Volumen im Geschmack begleitet von einem leicht nussigen Hauch. Und ganz egal, mit welchem Sugo man die Seaweed Pasta servieren möchte – da passt jede Sauce! Die absolute Nina-Lieblings-Variante ist eine ziemlich simple, aber umso geschmackvollere: Die Seaweed-Tagliatelle 4 bis 6 Minuten kochen, die gekochte Pasta in brauner Butter schwenken, mit Truffle Seaweed Salt von Lofoten Seaweed würzen, vielleicht noch einen Hauch getrocknete Trüffelalgen drüberstreuen, eine ordentliche Runde Parmesan: und genießen! Da die Nudeln sehr ausgiebig sind, eignet sich die 250 g-Packung für ungefähr vier Portionen.

Smartes Superfood von zwei smarten Lofoten-Ladies

Im Jahr 2016 hatten Angelita Eriksen und Tamara Singer die Idee, das bisher auf den Lofoten noch nicht erkannte Potential des rund um die Inselgruppe wild wachsenden Seaweed zu nutzen. Und zwar für Produkte auf höchstem kulinarischem Niveau, die aber nicht nur hervorragend schmecken – von süß bis trüffelig –, sondern noch dazu reich an Vitaminen und Mineralstoffen sind. Ideal für alle, die sich gut und gesundheitsbewusst ernähren möchten. Also haben Tamara und Angelita ihr Unternehmen Lofoten Seaweed gegründet. Geerntet werden die wild wachsenden Unterwasser-Pflanzen in der absolut reinen, aber rauen, arktischen See vor den Lofoten-Inseln. Das Ergebnis: Kulinarische Produkte wie verschiedene Seaweed Salze, zart schmelzende weiße und dunkle Schokolade mit Algen, aber auch das pure, getrocknete Seaweed – oder eben die handmade Seaweed Pasta. Aber auch 100 % biologische Beauty- und Wellness-Produkte wie die Lofoten Seaweed Body Soap oder die duftende Lofoten Seaweed Kerze Morild bringen einen Hauch Lofoten-Schönheit in jedes Zuhause.

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Lofoten Seaweed In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded... more

Lofoten Seaweed

Lofoten Seaweed

Lofoten Seaweed

In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded their startup Lofoten Seaweed. Their idea was to exploit the untapped potential of seaweed, which grows wild off the coasts of Lofoten - raw in its dried state and finely ground in culinary combinations with sea salt, chocolate and pasta, but also as an ingredient in beauty products.

Tamara & Angelita: The two founders

Angelita was born in a small fishing village in Lofoten. Where her father was already a fisherman. Thanks to him, she knows the Arctic waters and coasts off Lofoten like the back of her hand. In New Zealand, at the other end of the world, Tamara's Japanese mother had algae and seaweed on her menu almost every day. A physiotherapy education in Australia, ten years of friendship and numerous journeys later, the two women developed their seaweed products - from the perfect interplay of Angelita's knowledge of the sea and Tamara's know-how of Japanese algae cuisine.

Nina-i-Lofoten-Angelita-und-Tamara-am-Felsen-mit-Gischt

From Seaweed to Superfood

All underwater plants are wild-harvested by Tamara and Angelita. They are harvested directly by hand where they grow wild in the rough, crystal clear waters off the north Norwegian coast of Lofoten. Each individual leaf is then carefully checked and sorted again in the "factory". Only then are seaweed and algae - depending on the species between 12 and 48 hours - dried in a specially developed drying room.

The products of Lofoten Seaweed

Lofoten Seaweed's range is based on the various algae and seaweed varieties in their original, dried form. Finely ground, the product Simply Seaweed contains an exciting four-pack mix of Arctic Nori, Dulse, Sugar Kelp and Winged Kelp. Particularly popular because how to use salt are the various salt products that are flavored with seaweed: There is the Truffle Seaweed Salt, which gets a surprising truffle taste from the fine Trøffeltang. Taresalt, which is mixed with dried and ground Winged Kelp and Sugar Kelp. The salt called Lofoten Umami delivers what it promises: Umami - that hearty, full-bodied, fifth taste. The basis for this is the finest Norwegian sea salt, which is mixed with dried, ground Sugar Kelp, Arctic Nori, Winged Kelp and Dulse as well as flakes from the Lofoten stockfish. Sesame, sugar and vinegar are added. The Seaweed Pasta is a must for every pasta fan. In addition to the salty specialities, the Lofoten Seaweed range also includes two chocolates: A white chocolate with raspberries and Dulse and a dark chocolate with Sugar Kelp. A salty-sweet highlight! Last but not least: The Lofoten Seaweed Soap, which is made from 100% organic ingredients from Norway by the manufacturer "Arctic Origins", which is also based in Lofoten in the city of Harstad.

Zu den Details. more
Good to know: Cooking time 4 to 6 minutes, ideal for 4 portions
Algae types: Wakame
Jod: 11,4 mg pro 100 g
Nährwertangaben... mehr
Nutrition information

Per 100 g

Brennwert Kj 1547,000 kj
Brennwert Kcal 366,000 Kcal
Fett 5,500 g
davon gesättigte Fettsäuren 1,800 g
Kohlenhydrate 60,100 g
Fibres 6,000 g
of which sugar 1,300 g
Proteins 16,100 g
Salt 0,700 g
Iodine 11,400 mg

Per serving (50 g)

Brennwert Kj 773,500 kj
Brennwert Kcal 183,000 Kcal
Fett 2,750 g
davon gesättigte Fettsäuren 0,900 g
Kohlenhydrate 30,050 g
Fibres 3,000 g
of which sugar 0,650 g
Proteins 8,050 g
Salt 0,350 g
Iodine 5,700 mg
Allergens
Traces of shellfish yes
Traces of codfish and stockfish yes
Traces of sesame seeds yes
Sulfite Nein
Name

Tagliatelle with Seaweed

Ingredients

Tagliatelle with Seaweed, Hartweizengrieß (65%), Eier (32%), Atlantischer Geflügeltang (Alaria esculenta) (3%).Algen sind von Natur aus reich an Jod. Übermäßiger Verzehr kann zu Fehlfunktionen der Schilddrüse führen. Die EFSA (European Food Safety Authority) empfiehlt für Erwachsene eine Obergrenze von 0,6 mg Jod pro Tag. Es wird empfohlen, max. 5 - 10 g getrocknete Arame-Meeresalge/ Tag zu verzehren.

Distributor

La Pasta di Aldo di Alzapiedi Maria - Via Castelletta 41 - 62015 Monte San Giusto - Italien

Country of origin

Italien

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