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Italian durum wheat pasta, fregula sarda…| Le Delas Rungis
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Authentic Italian durum wheat pasta, mini penne, fregula sarda...

Fusilli grandi N°334 500g

Fusilli grandi N°334 500g DE CECCO

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.
Pappardelle N°201 500g

Pappardelle N°201 500g DE CECCO

Cooking time: 7 minutes.
Paccheri N°125 500g

Paccheri N°125 500g DE CECCO

Cooking time: 12 minutes
Conchigliette rigate N°51 500g

Conchigliette rigate N°51 500g DE CECCO

For bouillons, soups, thick soups.
Pappardelle N°301 500g

Pappardelle N°301 500g DE CECCO

Cooking time: 7 minutes
Fettuccine N°233 500g

Fettuccine N°233 500g DE CECCO

Cooking time: 5 minutes
Albesi pezzi tartufo Tuber Aestivum Vitt. 3% 250g

Albesi pezzi tartufo Tuber Aestivum Vitt. 3% 250g ALFIERI


Egg fettuccine 250g

Egg fettuccine 250g ALFIERI


Albesi all'Uovo | egg pasta 250g

Albesi all'Uovo | egg pasta 250g ALFIERI


Tagliatelle N°203 500g

Tagliatelle N°203 500g DE CECCO

Cooking time: 5 minutes.
Cannelloni N°100 250g

Cannelloni N°100 250g DE CECCO

Temps de cuisson : 20 minutes.
Fregula sarda - toasted durum wheat pasta 500g

Fregula sarda - toasted durum wheat pasta 500g ARTESANI

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.
Conchiglioni rigati N°126 500g

Conchiglioni rigati N°126 500g DE CECCO

To be stuffed or coated with sauce.
Radiatori N°199 500g

Radiatori N°199 500g DE CECCO

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 n°42 (baby penne) 500g

Pennettine n°42 (baby penne) 500g DE CECCO

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.
Spaghettoni tagliati 500g

Spaghettoni tagliati 500g BENEDETTO CAVALIERI


Tagliatelle 500g

Tagliatelle 500g BENEDETTO CAVALIERI


Bucatini tagliati 500g

Bucatini tagliati 500g BENEDETTO CAVALIERI


Casarecci 500g

Casarecci 500g BENEDETTO CAVALIERI


Mezzi rigatoni 500g

Mezzi rigatoni 500g BENEDETTO CAVALIERI


Penne rigate 500g

Penne rigate 500g BENEDETTO CAVALIERI


Orecchiette 500g

Orecchiette 500g BENEDETTO CAVALIERI


Semi di orzo 500g

Semi di orzo 500g BENEDETTO CAVALIERI


Egg pappardelle 500g

Egg pappardelle 500g ALFIERI


Maccheroni (macaroni) n°122 500g

Maccheroni (macaroni) n°122 500g DE CECCO

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.
Cuttlefish ink fregula sarda - toasted durum wheat pasta 500g

Cuttlefish ink fregula sarda - toasted durum wheat pasta 500g CORONA

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...

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