Pasta, Rice & more

Our Italian pizza flour 00 is a special soft wheat flour from Venice which is suitable for making delicious, thin and very crispy pizzas. The dough is extremely elasticated, so it should be made the day before. The high proportion of...

Habanero Chili Pasta is exclusively produced for us. The combination of a 30% whole egg content, finest durum wheat semolina and the heat of habaneros results in this wonderful pasta speciality. And best of all, the pasta does not...

Our Eggless Habanero Chili Rigatoni Pasta is exclusively produced for us. The combination of the finest durum wheat semolina and the heat of habaneros results in this wonderful pasta speciality. Habanero chili peppers have been added to...

Our 10% Egg Habanero Chili Rigatoni Pasta is exclusively produced for us. The combination of a 10% whole egg content, finest durum wheat semolina and the heat of habaneros results in this wonderful pasta speciality. Habanero chili...

Our 10% Egg Habanero Chili Pasta Hearts are exclusively produced for us. The combination of a 10% whole egg content, finest durum wheat semolina and the heat of habaneros results in this wonderful pasta speciality. Habanero chili...

This extra hot Habanero Chili Pasta is exclusively produced for us. The combination of a 30% whole egg content, finest durum wheat semolina and the heat of habaneros results in this wonderful pasta speciality.

This maroon-red coloured rice is a specialty from the Camargue and gets its colour through the clay-rich soil on which it grows. It is untreated and unpeeled, so it retains its reddish-brown colour, the inner grain is white. It has...

Wonderful wild rice from Canada. This wild rice is related to the traditional rice (sweet grass) and grows in the waterfront at Canadian ponds. It is usually mixed with other rice varieties. The extra long grains are delicate and...

Tortiglioni are slightly curved tube noodles of about four centimeters in length and a diameter of one centimeter. On the surface are grooves, that absorb concentrated tomato sauces very well. Also suitable for lavish cream or meat...

The Pappardelle are 1 cm wide, fine ribbon noodles, presumably from Tuscany. With their rough, wide surface they can absorb sauces well. Pappardelle is ideal as an accompaniment with breadcrumbs to a beef roast in red wine, to...

Pizzoccheri are short tagliatelle-like noodles from buckwheat flour and a specialty from the Valtellina and Graubünden, which is very rarely offered outside these regions. The pasta is very flavourful and is prepared in Italy...

Chitarra are spaghetti-like pasta, but do not have a round but a square cross section of about two millimeters of edge length. Chitarra are an Abruzzi specialty and are served with tomato sauces with porcini or ragù. Cooking...

Bucatini are thicker spaghetti with a hole (ital .: "buco") from which the name derives. In Germany, they are often referred to as macaroni. They can be combined with a Sugo alla Carbonara or a spicy Sugo all`Amatriciana (with...

Linguine means "little tongue" in Italian. The noodles have the same length as a spaghetti but are flat and have the shape of a tongue with flattened edges. Linguine are suitable for almost every pasta sauce - whether fleshy...

This smaller version of rigatoni ("ridged" tubes) is one of the most popular southern Italian shapes. Similar to penne rigate, but slightly curved and cut straight at the edges, rigatoncini are excellent with thick, chunky or...

Orzo pasta are small durum wheat noodles in rice or cereal grain form. Orzo means "barley" and this noodle looks the same. They are common in soups or for casseroles with tomato sauce and mozzarella. A refined preparation is...

Farfalloni is one of the most popular pasta for salads and sauces such as al pomodoro e tonno. The "butterflies" have an individual shape in the mouth and are therefore often served with vegetables alla primavera and olive oil....

Nidi stands for "nest" in Italian. These thin, only 5 mm wide ribbon noodles are decorated in nests and can therefore be perfectly portioned. They are served to a light creamy sauce or olive oil, to short-roasted meat, e.g. Lamb...

Spaghetti - the Italian pasta classic The translation of the most famous Italian noodle form means "small cords". With their rough surface, these spaghetti are particularly suitable for picking up light tomato sauces,...

Pennine lisce are a smaller version of the penne with a smooth ("lisce") surface. They are used where sauces and pasta flavour are not to be combined. In Italy, they are often used for coarse vegetable sauces with artichokes, beans,...

Conchiglioni are giant shell noodles of about six centimeters in length. Their shape make them particularly suitable for filling with mince, fish, mushrooms, cheese or vegetables. The simplest way of preparation is to fill the...

In Italy, Penne rigate is the perfect pasta for gourmets, because it has a very fine, discreet taste and can absorb a lot of sauce in its hollow interior. "Rigate" means "grooved", and more sauce sticks in the grooves of the surface...

Orechiette means "little ears" and is a hand-shaped noodle specialty, originally from southern Italy, so to speak the national dish of Puglia. There they are eaten traditionally with Cime di Rape and Pecorino, the leaves of a stewed...

Paccheri are short tubular noodles from the Campania and Calabria regions. This noodle shape is suitable for filling, for example ricotta. Grouchy sauces and ragouts or even goulash can be gorgeously absorbed with this tube noodle....

Filled cannelloni are one of the favorite dishes such as spaghetti bolognese and lasagna. The cannelloni made from hard wheat must only be filled, poured over and then pushed into the oven for 40 minutes. They cook and keep an...

Cannolicchi are twisted noodles, whose name comes from the similar looking Sicilian puff pastry rolls filled with ricotta cream and candied fruit. The noodles take up very well liquid and are therefore well suited to...

Durum or hard wheat is a grain variety which is mainly used in France for baguettes and in Italy for pasta. It is particularly protein rich and therefore the dough made from it is particularly elastic. In Germany, hard wheat...

White polenta is served in Veneto as a side to fish and seafood. Polenta bianca, grit of a white corn variety, is discreet in the taste, but very fine in combination with other subtle flavours such as fish, seafood and...

Borlotti beans originally come from South America and have become a classic of Italian cuisine. The pretty brown marbled beans turn to dark red when cooking and have a delicate nutty flavour. They are an important ingredient of...

Small white beans, of soft consistency. Classic as a salad, as a accompaniment to meat or for hearty Tuscan stews. Soak for 12 hours, then boil for 1 hour.

Handmade Egg-noodles from Abruzzo with a very short cooking time (about 2 minutes). Dreamlike in taste, as homemade. Traditional to ragouts of all kinds. Ideal for gastronomy. On paper very slowly dried and folded in the...

The lasagne sheets can be pre-cooked or roughly processed. They absorb a lot of fluid. They are used for spicy casseroles with vegetables and meat. In Italy there are also desserts prepared with the lasagne sheets, for example with...