Lofoten Seaweed Tagliatelle

€9.90 * €12.90 * (23.26% Saved)
Content: 250 Gramm (€39.60 * / 1000 Gramm)

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Delivery time appr. 1-3 workdays

Stock: 28 units in stock

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Algae types: Wakame
Good to know: Cooking time 4 to 6 minutes, ideal for 4 portions
Order number: 31101133PACK250
One of my favorite products from Lofoten Seaweed, because it combines my two favorite worlds: Italy & Norway
#NinaILofoten
 
Order number Picture Variant Price Delivery Quantity
31101133PACK250
Lofoten Seaweed Tagliatelle
Inhalt: 250 g
€9.90 * €12.90 *
Content: 250 g   ( €39.60 * / 1000 g )

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


In stock: 28
Lofoten Seaweed Tagliatelle
€9.90 * €12.90 *
Content: 250 g   ( €39.60 * / 1000 g )

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


In stock: 28
Tagliatelle from Filotea Pasta & Lofoten Seaweed Italian Pasta meets Norwegian Seaweed Pasta... more

Tagliatelle from Filotea Pasta & Lofoten Seaweed

Italian Pasta meets Norwegian Seaweed

Pasta is, after all, a very emotional product in and of itself. But these Lofoten Seaweed Tagliatelle unite the two Nina worlds in their most beautiful and delicious form: once the Tuscan "Nina in Chianti" universe, since pasta is of course a deeply Italian affair. And then the "Nina i Lofoten" cosmos in the form of the seaweed from Lofoten Seaweed, which is used in these pastas. The tagliatelle are made in the small pasta manufactory Filotea Pasta in central Italy. The use of eggs makes the wafer-thin, handmade, delicious works of art especially soft and supple and somewhat reminiscent of fresh pasta.

Wakame - more volume in terms of flavor

What makes Lofoten Seeweed Pasta so special is the "wild harvested" seaweed from the Lofoten Islands that is used to enhance the pasta. More precisely, it is finely ground Atlantic Wakame - or butare, as this type of seaweed is called in Norwegian - which is mixed into the pasta dough. They give the pasta additional volume in taste accompanied by a slightly nutty touch. And no matter what kind of sauce you want to serve the Seaweed Pasta with - any sauce will do! Nina's absolute favorite variation is a fairly simple one, but all the more flavorful: cook the Seaweed tagliatelle for 4 to 6 minutes, toss the cooked pasta in brown butter, season with Truffle Seaweed Salt from Lofoten Seaweed, maybe sprinkle on a touch of dried truffle seaweed, a good round of Parmesan: and enjoy! As the pasta is very generous, the 250 g pack is suitable for about four servings.

Smart superfood from two smart Lofoten ladies

In 2016, Angelita Eriksen and Tamara Singer had the idea to use the potential of the seaweed growing wild around the archipelago, which had not yet been recognized in Lofoten. And they did so for products of the highest culinary standard that not only taste great - from sweet to truffle-like - but are also rich in vitamins and minerals. Ideal for those who want to eat well and health-conscious. So Tamara and Angelita started their company Lofoten Seaweed. The wild underwater plants are harvested in the absolutely pure, but rough, Arctic sea off the Lofoten Islands. The result: Culinary products such as various seaweed salts, but also the pure, dried seaweed - or even the handmade seaweed pasta. But also 100% organic beauty and wellness products like the Lofoten Seaweed Body Soap or the fragrant Lofoten Seaweed Candle Morild bring a touch of Lofoten beauty into every home.

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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
Production: Sustainably harvested in arctic Norway, Handmade in Italy
Algae types: Wakame
Iodine: 11,4 mg pro 100 g
Nährwertangaben... mehr
Nutrition information

Per 100 g

Energy (kJ) 1584,000 kj
Energy (kCal) 366,000 Kcal
Fats 4,200 g
Carbohydrates 67,000 g
Fibre 2,000 g
of which sugar 1,500 g
Proteins 16,000 g
Salt 0,090 g
Iodine 11,400 mg

Per serving (62.5 g)

Energy (kJ) 990,000 kj
Energy (kCal) 228,750 Kcal
Fats 2,630 g
Carbohydrates 41,880 g
Fibre 1,250 g
of which sugar 0,940 g
Proteins 10,000 g
Salt 0,060 g
Iodine 7,130 mg
Allergens
Traces of shellfish yes
Eggs yes
Gluten yes
Name

Lofoten Seaweed Tagliatelle

Ingredients

Lofoten Seaweed Tagliatelle, durum wheat semolina (65%), eggs (32%), Atlantic wyvern (Alaria esculenta) (3%). This product contains 11.4 mg of iodine per 100 g. The recommended daily intake is 0.15 mg. Excessive iodine intake may affect the thyroid gland. Cooking in boiled water reduces the iodine concentration.

Distributor

Filotea Pasta Via Primo Maggio, 56 60131 - Ancona Italien

Country of origin

Italian

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