Specialties of pasta, rice, soba, crozets... | Le Delas
Pasta specialties, with squid ink, noodles, soba, crozets...
These pastas will be ideally combined to accompany meat or fish. They are also eaten as a main course, enhanced with a light drizzle of olive oil with black truffle or accompanied by truffle sauce.
Very thin, these rice vermicelli are cooked in just a few minutes. Indispensable in the preparation of spring rolls, they are also used for Asian soups and broths, bô-bun type salads or even certain stuffings.
Dalla Costa is the benchmark for pasta with various colors and various shapes. This specialist status, the Italian company Dalla Costa has been working on it for 3 generations, doing everything possible to guarantee production of exemplary quality. From the selection of the best ingredients (guaranteed GMO-free) to the packaging specially designed so that the pasta preserves flavors and colors, through the manufacturing methods (bronze molds and low-temperature drying method), all the manufacturing stages of the Dalla Costa products are the subject of particular attention. Very original, the exclusive Dalla Costa pasta is rich in taste and can therefore be served plain, in a salad, worked... it lends itself to all the desires of cooks.
Dalla Costa is the benchmark for pasta with various colors and various shapes. This specialist status, the Italian company Dalla Costa has been working on it for 3 generations, doing everything possible to guarantee production of exemplary quality. From the selection of the best ingredients (guaranteed GMO-free) to the packaging specially designed so that the pasta preserves flavors and colors, through the manufacturing methods (bronze molds and low-temperature drying method), all the manufacturing stages of the Dalla Costa products are the subject of particular attention. Very original, the exclusive Dalla Costa pasta is rich in taste and can therefore be served plain, in a salad, worked... it lends itself to all the desires of cooks.
Thin buckwheat noodles to serve hot or cold. This Japanese pasta made from buckwheat flour and water is the most consumed in Japan. Thin and brown, soba can be eaten hot in soups and broths, fried in tempura, in a sauce with duck, or cold on their own or in a salad. Soba are very often served with a "tsuyu" sauce, a mixture of dashi broth and mirin.
Aside from its intense decorative colour, the use of squid ink gives this pasta a wonderful briny flavour. Perfect with fish and shellfish, or tossed into a seafood salad. Cook 7 minutes for al dente pasta.
Coming from Yamagata in Japan, these buckwheat noodles are eaten with a tsuyu sauce (mixture of dashi, soy sauce and lightly sweetened mirin) at room temperature or in a broth. Cook them in a large volume of water for 6 to 7 minutes.
Very widespread in the south-west of the Japanese archipelago, udon is a rather thick, flat white noodle made with wheat flour. Udon are the thickest Japanese noodles, 2 to 4 mm wide. Japanese Udon noodles can be eaten in the summer, especially because they are considered refreshing in the summer. Udon are authentic and traditional Japanese noodles, and Kagawa Prefecture celebrates Udon Day every year on July 2.
Somen Japanese noodles are the most delicate. The sômen are made from white flour, very fine, they take about one minute to be cooked. Somen are generally eaten cold, in a soup or broth.
