Pasta specialties, with squid ink, noodles, soba, crozets...

These pasta dishes are ideal accompaniments to meat or fish. They can also be enjoyed as a main course, enhanced with a drizzle of black truffle olive oil or served with truffle sauce. Add a touch of elegance to your menus with Plantin's tagliatelle with porcini mushrooms and summer truffles (Tuber Aestivum Vitt. 2%). A truffle specialist in Provence since 1930, Plantin offers its expertise to professionals with this superior quality pasta, where the powerful flavour of porcini mushrooms meets the delicate woodiness of truffles. For restaurateurs and caterers, this 250g format offers an economical solution and saves precious time when serving a dish with noble flavours. These tagliatelle are ideal as an accompaniment to red meat with character or pearly white fish. By choosing this product from food wholesaler Le Delas, you will benefit from an exceptional product that will enhance your menu and meet the expectations of customers seeking authentic and refined flavours.

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.

These Chinese noodles are the perfect base for Asian cuisine professionals. Made from soft wheat flour and coloured with turmeric, these yellow noodles stand out for their texture and ability to absorb flavours. They come in 400 g packs, a convenient size for perfect portion control. Professional culinary uses: ► Woks: Chinese noodles are ideal for woks. They go perfectly with crunchy vegetables, meat, seafood or tofu. Their flavour is revealed during cooking, as they absorb soy sauce, ginger, garlic and spices. ► Soups: They can be added to Asian soups and broths. ► Salads: Cold, they can be used in exotic salads. They can be seasoned with a sesame, fish sauce or lime vinaigrette. Storage and preparation tips: These noodles should be stored in a cool, dry place. They should be cooked in boiling water for a few minutes, then drained. They can also be stir-fried directly in a wok.

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.

Alpina Savoie's plain Crozets are small squares of pasta emblematic of Savoyard gastronomy, made from 100% French ingredients. They are made using traditional methods, with old-fashioned rolling and slow drying, to preserve all the aromatic richness of the cereals. Designed for the catering trade, these crozets offer a melt-in-the-mouth texture and excellent baking properties, in a bulk 5 kg format adapted to the needs of professionals. Ingredients: ► French durum wheat (Alpina Savoie chain) ► French soft wheat ► Fresh free-range eggs - origin France Culinary uses: ► An essential ingredient in the famous Croziflette®, crozets can be used in a variety of ways: ► Hot: in a gratin, risotto style (Crozotto), as an accompaniment to roasted meat or vegetables ► Cold: in a salad, with crunchy vegetables, fresh herbs and cheeses An authentic product that allows you to revisit mountain classics or come up with creative dishes with high added value.

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.

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.

These organic gluten-free brown rice noodles from Clearspring are an ideal choice for authentic, tasty oriental dishes. Made in the traditional way with slow drying at low temperature, these noodles are naturally gluten-free and a delicious alternative to traditional wheat noodles. They are suitable for people following a vegetarian, vegan or gluten-free diet. Rich in fibre and nutrients, these firm, smooth noodles are a healthy and satisfying choice. They are also certified organic by the Soil Association, which guarantees that the ingredients used are grown without pesticides or chemical fertilisers. After cooking in boiling water for 10 minutes or in cold water for 30 minutes, fry them with vegetables and pad thai sauce, make a delicious Asian noodle salad or add them to soups.

Kintou 50% Buckwheat Soba: the elegance of Japanese buckwheat combined with the robust flavour of Hokkaido wheat. These premium-quality Soba noodles, produced by Tanaka Bussan, fall into the ‘jokyu' (上級) category, a guarantee of rare finesse and elegance. Made with 50% Japanese buckwheat flour, they offer a perfect aromatic balance between the characteristic nutty notes of the grain and the mildness of the wheat. The use of Yumechikara wheat flour, native to Hokkaido, serves as a premium binding agent and gives the dough a particularly satisfying elasticity and bite. This blend ensures excellent hold during cooking, whilst preserving the rustic and authentic profile of traditional soba. Professional uses, preparation and storage: ► Gastronomic applications: These soba noodles are an exceptional staple for Japanese and fusion restaurant menus. They are traditionally enjoyed as ‘Zaru Soba' (cold, served on a bamboo tray) to appreciate the purity of the buckwheat, accompanied by tsuyu sauce, wasabi and spring onions. They are also excellent served hot in "Kake" broth, where they absorb the umami flavours without losing their texture. For a contemporary twist, they can be used in cold salads with sesame oil and ginger, or served with a duck breast. ► Preparation: The recommended cooking time is 4 to 5 minutes in unsalted boiling water. A crucial step for professionals is to rinse the noodles thoroughly under cold water immediately after cooking to remove the surface starch and set their springy texture. ► Storage: Store in a cool, dry place, away from light. Once opened, ensure the packet is sealed tightly to preserve the flavours and the suppleness of the dry pasta.

A speciality of the Gotō Islands: hand-pulled noodles made using a time-honoured tradition. These exceptional udon noodles are the result of a unique craft originating from the Gotō Islands in Nagasaki Prefecture. Unlike machine-cut noodles, these udon are made using the traditional ‘tenobe' method, which involves manually stretching the dough to achieve a texture of remarkable density and resilience. The traditional recipe incorporates local wheat flour, sea salt and a touch of camellia oil (tsubaki), typical of the archipelago, which gives the noodles their pearly white sheen and incomparable smoothness on the palate. This complex process offers a rare sensory experience, combining a distinct firmness with a tender centre, the hallmark of Tenobe's high quality. Professional uses, preparation and storage: ► Culinary applications: True prestige items for Japanese and fusion cuisine, these udon noodles are suitable for all seasons. They excel in "Jigoku-daki" (served directly in the cooking water and dipped in an accompanying sauce), in refined broths ("Kake-udon") or simply cold with a delicate tsuyu to appreciate their mild, nutty flavour. Their exceptional texture also makes them perfect for high-end stir-fries (“Yaki-udon”), where they retain perfect elasticity without becoming mushy. ► Preparation: Cook for 7 to 9 minutes in a large volume of unsalted boiling water. For cold service, a thorough rinse under cold running water is recommended to set the texture. Their artisanal structure allows them to retain an optimal bite even after a short time in hot broth. ► Storage: A dry product to be stored in a cool, dry place, away from light. Ensure the packet is sealed tightly after opening to preserve the subtle aroma of the camellia oil.

Part of the ‘Honki de Oishii' range (literally ‘truly delicious'), these udon noodles produced by Tanaka Bussan embody the superior quality of traditional Japanese noodles. Made from carefully selected wheat flour, these udon noodles are distinguished by a texture that is firm yet silky, with the signature springy bite of the finest Japanese noodles. Their smooth surface and pearly white colour make them the perfect canvas for absorbing the complex flavours of dashi broths and tsuyu sauces, offering an authentic taste experience to even the most discerning professionals. Professional uses, preparation and storage: ► Gastronomic applications: These udon noodles are exceptionally versatile in the kitchen. They are perfect for serving ‘Zaru' style (cold), placed on a bamboo tray and accompanied by a refreshing dipping sauce, ideal for summer menus. When served hot, they excel in a ‘Kake' broth or topped with tempura, crisp vegetables or thin slices of beef. Their excellent texture also makes them ideal for stir-fry recipes such as Yaki Udon, where they perfectly absorb the cooking juices. ► Preparation: The recommended cooking time is 8 to 10 minutes in a large volume of boiling water. For cold service, rinsing thoroughly under cold running water after cooking is essential to stop the gelatinisation of the surface starch and ensure that characteristic smooth texture on the palate. ► Storage: A dry product to be stored in a cool, dry place, away from direct light. Once opened, ensure the bag is sealed tightly to preserve the quality of the wheat and consume the product quickly to guarantee optimal freshness for your customers.