Italian durum wheat pasta, fregula sarda…| Le Delas Rungis
Authentic Italian durum wheat pasta, mini penne, fregula sarda...
These Fusilli Grandi are larger and thicker than classic Fusilli, offering greater density. They are resistant, rough, consistent, perfect with thick meat sauces or to sauté with seasonal vegetables. Their unrivaled cooking resistance also makes them an excellent choice for your pasta salads.
Cooking time: 7 minutes.
Cooking time: 12 minutes
For bouillons, soups, thick soups.
Cooking time: 7 minutes
Cooking time: 5 minutes
Cooking time: 5 minutes.
Temps de cuisson : 20 minutes.
Fregola Sarda is a toasted durum wheat pasta. It is formed by wetting semolina with water. In this way, very small quantities of spherical dough are obtained which are sieved and differentiated into small, medium and large sizes, and finally roasted in the oven where they take on their typical brownish color.
Ideal for soups or with seafood sauces, it is suitable both as a main course and as a side dish.
To be stuffed or coated with sauce.
Since the beginning of the twentieth century, many pasta formats have been inspired by the world of mechanics and the automotive industry, such as Rotelle or Lancet. The Radiatori are also born from this tradition and have a cylinder-shaped design with wavy fins able to retain the sauces perfectly. They adapt to the preparation of pastasciutta recipes with thick and colorful sauces, meat or fish enriched with vegetables and spicy cheeses. They are also excellent in rich and colorful pasta salads.
Cooking time: 11 minutes.
Al dente cooking: 9 minutes.
Pennettine are a tasty shorter version of Penne Piccole Lisce. Pennettine, thanks to their small size, go perfectly with sauces, especially the creamier ones, with tomato or cheese or with classic soups to be savored with a spoon. We recommend light sauces based on fresh tomato, olive oil and basil.
These Italian "maccheroni", macaroni in French, are short dry pasta of tubular shape, empty inside so that they are better impregnated of the sauce with which they are served. Ideal for preparations with no tomato sauce, vegetables or broth. Cooking time: 6 min.
Originally from Sardinia, these specialties are homemade mini pasta with a unique color and a roasted taste of toasted bread. Made from durum wheat semolina and water, they are dried at low temperature, then toasted in the oven. This recipe with squid ink brings a black coloring and a slight iodized taste, without however altering the delicate flavor of the Fregola Sarda. After a cooking time of 10 minutes, this Sardinian specialty lends itself to dishes such as risottos, minestrones, salads...