Buckwheat Noodle with Moniato

Published on 15/04/2024

Always as good, you have to mix them well during cooking and rinse them two or three times with cold water, otherwise they stick a lot.

Toujours aussi bon, il faut bien les mélanger pendant la cuisson et les rincer deux à trois fois à l'eau froide, sinon ça colle beaucoup.

Published on 21/05/2023

We like them so much

Nos gustan mucho

Published on 29/04/2023

Very good to use in ramen soups and broths, but avoid if you don't moisten them, because they stick really strongly (more than rice noodles for example).

Très bien à utiliser dans les soupes ramen et les bouillons, en revanche à éviter si vous ne les humidifiez pas, parce qu'elles collent vraiment fort (plus que les nouilles de riz par exemple).

Published on 08/11/2023

I love this brand and the texture of these noddles. They're not exactly like the spaghetti we're used to, even though they're buckwheat too. They are not very cheap if you compare them with other types of pasta, but I like to find them in Naturitas at a better price than in other places for every occasion that I feel like enjoying them

Me encantan esta marca y la textura de estos noddles. No son exactamente como los espaguetis a los que estamos acostumbrados, incluso aunque sean de trigo sarraceno también. No son muy baratos si lo comparas con otro tipo de pasta, pero me gusta encontrarlos en Naturitas a mejor precio que en otros sitios para cada ocasión que me apetece disfrutar de ellos

Published on 22/11/2022

They're delicious. I confess that I had a little rejection of the taste of buckwheat, because it is quite peculiar, but these noodles have made me change my mind. They are delicious. The only bad thing is that when you put them on the plate (even if you add oil or sauce right away) they stick together and become a ball. I cut them and eat them as if they were another type of pasta, because it is IMPOSSIBLE to roll them on the fork. Still, I LOVE THEM.

Son deliciosos. Confieso que le tenía un poco de rechazo al sabor del trigo sarraceno, porque es bastante peculiar, pero estos noodles me han hecho cambiar de idea. Son una delicia. Lo único malo es que, al ponerlos en el plato (aun cuando les eches aceite o salsa de inmediato) se pegan y se convierten en una bola. Yo los corto y me los como tal como si fuesen otro tipo de pasta, porque es IMPOSIBLE enrollarlos en el tenedor. Aún así, ME ENCANTAN.