Organic buckwheat spaghetti Organic Organic

What do these spaghetti taste like?

Strongly of buckwheat, rustic and slightly bitter, with a dark brown colour that survives cooking. The Kazidomi spaghetti stand up to powerful sauces rather than disappearing behind them. Buckwheat flour is the only ingredient besides water, which is what accounts for that intensity.

How do you cook them without breaking them?

Eleven to twelve minutes in a litre of water per 100 g, uncovered and without stirring roughly: buckwheat strands are more brittle than wheat ones. Kazidomi advises dropping them in whole and letting them soften before mixing. The cooking water turns brown, which is normal.

Do they contain gluten or allergens?

Buckwheat is not a cereal and holds no gluten of its own; the list stops at buckwheat flour and water, with no egg and no additive. Kazidomi does flag possible traces of mustard on the pack, which is useful information for anyone allergic to that seed.

Buckwheat spaghetti or rice tagliatelle?

The Kazidomi buckwheat spaghetti are fine, dark and full of character, and cook in eleven to twelve minutes. The rice tagliatelle are wide, pale and milder, and are ready in five to seven. Buckwheat suits winter dishes, the tagliatelle lighter sauces.

Which sauces should they be served with?

Mushrooms and plant cream, softened leeks, roast root vegetables, mature cheese, or a soy and sesame dressing in the manner of soba noodles. The Kazidomi spaghetti take badly to very acidic sauces, which sharpen the bitterness of the buckwheat. A drizzle of oil after draining also does the job.