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...

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...

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...

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...

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...

Fettucine are 4 mm wide. They taste best served with meat ragout or seafood. In Piedmont they are also prepared with white truffles in autumn. Rustichella is famous for their "pasta all`uovo", for which six instead of the usual...

The green and yellow fettuccine are 4 mm wide. Straw and hay is the name of this variety because of its two colours yellow and green. They have a particularly high egg content and taste so aromatic that a simple preparation is...

The Tagliatelle are 6 mm wide and a real pasta classic, because no other pasta is so versatile. No matter whether it is served with a typical thick tomato sauce or porcini sauce. Rustichella is famous for their "pasta all`uovo",...

Rustichella is famous for their "pasta all`uovo", for which six instead of the usual four eggs per kilo are used. They are placed in nests by hand. The tagliolini are 1 mm wide. They bind a lot of liquid, so they are good for...

Handmade egg noodles with a very short cooking time (about 2 minutes). Dreamlike in taste, just as homemade. Traditional to ragouts of all kinds. Extremely slowly dried on paper and elaborately folded in the window box. Ideal for...