Authentic Italian durum wheat pasta, mini penne, fregula sarda...

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.

Cannelloni belong to the large, straight-cut, smooth pasta family. As with all large formats, Cannelloni are ideal for preparing several types of meat or vegetable fillings. Cooking time: 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.

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...

A staple of brasserie cuisine and bistronomic menus, De Cecco's Coquillettes No. 168, selected by Le Delas, elevate this great classic of French gastronomy through superior Italian craftsmanship. This small, short pasta, emblematic of the 19th century, is presented here in its finest form to meet the exacting standards of chefs. Choosing De Cecco's Coquillettes means opting for impeccable cooking performance and a texture that instantly enhances your dishes, whether simple or elaborate. High-Precision Manufacturing De Cecco applies its rigorous quality standards to this typically French pasta shape: ► Bronze-drawn: Unlike conventional industrial pasta, this pasta has a rough, porous surface that perfectly holds sauces, whipped butter or truffle creams. ► Slow drying at low temperature: This process preserves the organoleptic properties of the durum wheat and ensures a firm texture at the centre (al dente), essential for restaurant service. ► Control of Serving Time: With a quick cooking time of 6 minutes, this shape allows for optimal responsiveness during busy periods, whilst guaranteeing perfect consistency on the plate. Applications and Culinary Performance The versatility of the No. 168 Coquillettes selected by Le Delas makes them a strategic asset for your recipes: ► The Gastronomic Coquilletto: Prepared like a risotto with chicken stock and thickened with Parmesan, they offer exceptional creaminess and shine, ideal for accompanying a cut of veal or black truffle. ► Signature Dishes and Gratin: Their small size and curved shape lock in the flavours. They retain their shape perfectly even after being placed under a salamander for luxurious gratins with bone-in ham. ► Efficiency in Catering and Food Service: Packaged in 500g packs, they ensure precise portion control and consistent freshness of the durum wheat semolina with every opening.