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Fresh Artisan Potato Gnocchi (250g) - La Tua Pasta

£2.95

According to the tradition Gnocchi are the "Thursday dish" as the art of making Gnocchi is handed down by grandmothers in Italian families. They are so popular in Italy that there are a lot of regional versions (Alla SorrentinaAlla NapoletanaAlla Bolognese) depending on the cooking sauces they are served with - for example meat ragù to seafood sauces.

Gnocchi are small dumplings made of potatoes and carefully selected ingredients only, all suitable for vegans. They cook in 3-4 minutes in salted boiling water. When they rise to the surface of the pot, they are ready and can be served!

Ditaloni Rigati (500g) - La Molisana

£1.35

Ditaloni Rigati all rigorously bronze-drawn with a delightfully porous surface, important thicknesses and a protein index of 14% which guarantees excellent cooking resistance. This characteristic is especially appreciated as this format goes well with soups, a preparation in which the ability to resist stress and prolonged cooking is a fundamental element.

Borlotti Beans (3x400g) - Valfrutta

£3.99

A pack of three Borlotti beans cans made only by using the highest quality standards. Borlotti beans have a rich texture, as they are picked-up and processed on the same day to maintain their freshness. These beans are a natural source of protein and fibre and a perfect alternative to meat, for a healthy and balanced diet.  

This pack is a convenient, quick, and healthy choice that won\'t disappoint you. 

Misto Corto (500g) - La Molisana

£1.35

This kind of pasta, typical of South Italy, is often use for soups or minestrone with legumes, and it is cooked for the traditional "Pasta e Patate" - meaning pasta and potatoes. Children love it.

Whole Wheat Penne Rigate (500g) - La Molisana

£2.19

Penne is one of the most famous Italian pasta shapes and is loved across Italy and the world. Penne means “pen”, and gets its name from its shape - a short cylinder-shaped pasta that has angled edges - and Rigate means "ridged". Penne Rigate complements virtually every sauce and are exceptional when paired with a chunky sauce. Also, these shapes are great for baking dishes.

Cooking time: 11 minutes.

Whole Wheat Maccheroni (500g) - La Molisana

£2.19

Maccheroni, in Italy, is the name for a type of pasta shaped like a short tube. This wholemeal pasta is made from 100% Italian stone-hulled wheat and bronze drawing, and this makes the surface porous and "sauces-catching". Try these Maccheroni with a delicious mix of fresh and dried green tomatoes, some anchovy fillets and a sprinkling of salted ricotta and sliced almonds.

Whole Wheat Fusilli (500g) - La Molisana

£2.19

La Molisana whole wheat  Fusilli are prepared with the traditional La Molisana recipe: the mountain air of Molise that preserves the grain intact and ensures pure dried pasta; the spring water used for the dough that arrives cold directly from the Matese Park; stone hulling, carried out today with the most modern technologies that keep the original qualities of each single grain of wheat intact, for a rough and tenacious pasta, bronze drawn and with excellent cooking resistance.

Mezze Penne Rigate (500g) - La Molisana

£1.35

The word "rigate" refers to the ridged outer shell of the pasta, traditionally cooked "al dente".

Mezze Penne Rigate are an original twist to traditional Penne Rigate as \'Mezze\' literally means \'Half\'. Their texture is made to hold the sauce, and we suggest to try them with either a simple tomato and basil sauce or with a delicious pesto sauce. 

Lumache Rigate (500g) - La Molisana

£1.35

The word "rigate" refers to the ridged outer shell of the pasta, traditionally cooked "al dente".

"Lumache" literally means "snails" as their beautiful, fancy shape is inspired by these little field animals. Try them for your pasta salad or serve hot with any tomato sauce or sauces based on pork or beef, sausage or mushrooms.

Penne Lisce (500g) - La Molisana

£1.35

The word "lisce" refers to the un-ridged outer shell of the pasta, traditionally cooked "al dente". "Lisce" means smooth, in reference to the lack of ridged edges across this famous pasta shape. Typically Neapolitan, this shape is often offered as opening dish in weddings, and due to its shape, is an extremely versatile pasta. The hollow centre allows it to hold sauce well, while the angular ends act as scoops. Serve yours with a seasoned bacon sauce and some good quality pecorino.

Penne Rigate (500g) - La Molisana

£1.35

The word "rigate" refers to the ridged outer shell of the pasta, traditionally cooked "al dente". Classic, timeless type of pasta, Penne Rigate is very popular shape in South Italy, where people generally like thicker and furrowed shapes that trap the sauce.

Fusilli (500g) - La Molisana

£1.35

Fusilli are the best known twisted pasta shape. These fusilli have two curls and a beautiful and delicate stretched shape. The texture is slightly thicker than normal. Best served with thick, chunky sauces.

Farfalle Rigate (500g) - La Molisana

£1.35

This pasta takes the name from its typical butterfly shape as "farfalle" literally means "butterflies" in Italian. The texture is also accentuated by the thin stripes. They are perfect for a pasta salad or when served hot with any tomato sauce. Give it a try!

Spaghetti (500g) - La Molisana

£1.35

One of the most famous pasta shapes, it pairs well with smoother, olive oil and tomato based sauces.

Surely one of the most loved and popular pasta shapes in Italy, Spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. Due to its intense popularity, almost every Italian region boasts its own signature Spaghetti dish - Spaghetti alla Carbonara, Spaghetti al Pesto and Spaghetti with Black Squid Ink, to name just a few.

Orecchiette Pugliesi (500g) - La Molisana

£1.42

Traditional Southern Italian pasta characterised by a disc shape and a rustic texture.

The trademark of the Apulia region, \'Orecchiette\' literally means \'little ears\'. A full-bodied disc shape with an edge that is just a bit thicker than its inner part, and an authentic wrinkled texture that can perfectly capture the pasta sauce. The most famous recipe associated with this pasta type is certainly \'Orecchiette alle Cime di Rapa\', which combines it with seasonal greens like turnip tops or broccoli, extra-virgin olive oil and a touch of garlic.

Bucatini (500g) - La Molisana

£1.35

Long, narrow, hollow tubes of pasta. They may look like thick spaghetti, but have a hole running their length, making them similar to a straw. The hole allows the sauce to spill inside the pasta as bucatini are great when served with classic tomato sauce or, we suggest, with the traditional "alla Norma" sauce recipe, characterised by tasty chunks of aubergine and a generous sprinkling of salty ricotta.

Egg Tajarin (250g) - La Malva Rosa

£3.80

Originating in northern Italy, in Piedmont, Tajarin is a richer version of spaghetti with a good amount of eggs used. This unique long pasta belongs to every Italian heart, and it is easy and quick to cook in only 2-3 minutes.

The simplest way to prepare this pasta is with butter, but for a more advanced recipe, you can try Tajarin with Ragù alla Langarola, which is made with tomato sauce, pork sausages, chicken liver and mushrooms.

Porcini Mushroom Egg Tagliatelle (250g) - La Malva Rosa

£4.70

Manufactured following the traditional method and made from first choice selected durum wheat flour, this tagliatelle is made from 20% fresh eggs and carefully desiccated in 14-16 hours to ensure an ultimate fresh taste.

This tagliatelle pasta is enriched with porcini mushrooms and easy to cook in only 2-3 minutes.

Egg Black Truffle Tagliatelle (250g) - La Malva Rosa

£4.99

Manufactured following the traditional method, this tagliatelle is made from first choice selected durum wheat flour and 20% fresh eggs. This pasta is carefully desiccated in 14-16 hours to ensure an ultimate fresh taste.

To enhance its taste, this delicious pasta is enriched with black truffles. As well as having a marvelous taste, it is also very quick and easy to cook: it will only take 2 to 3 minutes! 

Egg Tagliatelle (250g) - La Malva Rosa

£3.80

Made using specially selected durum wheat flour, and following the traditional Italian method.

Made from 35% fresh eggs and carefully desiccated in 14-16 hours to ensure an ultimate fresh taste. Famously paired with Bolognese sauce (Ragu alla Bolognese), this pasta can also be eaten with Pesto, or an indulgent mushroom sauce.

Cooking time is just 2-3 minutes.

Artisan Fresh Egg Tagliatelle (250g) - La Tua Pasta

£3.10

This handmade fresh egg pasta pairs well with the popular meat and tomato ragu sauce from Bologna, delivering one of the most famous Italian specialties in the world: Tagliatelle \'alla Bolognese\'.

And yet, \'alla Bolognese\' is only one of the infinite possible experiments. Try this fresh pasta with mushrooms and just some butter, or with plain meat sauce (without tomato sauce) or even with seafood. You will not be disappointed.

Pizzoccheri della Valtellina PGI (500g) - Molino Tudori

£2.80

Pizzoccheri are a traditional pasta format from Valtellina, in the heart of the Alps, similar to tagliatelle, 2-3 mm thick, 1 cm wide and 7 cm long. These Pizzoccheri are made from a dough prepared with buckwheat flour, which gives their greyish colour, durum wheat floured and hard wheat semolina. They are excellent when served \'alla Valtellinese\' with vegetables (cabbage or spinach, for example), cheeses, butter, a hint of onion and potatoes.

Carnaroli Rice (1kg) - La Malva Rosa

£5.99

Carnaroli is the perfect rice to make your risotto stand out.

Carnaroli is the Rolls Royce of rice for making risotto. It absorbs all the juicy flavour and provides the perfect creaminess to make a risotto stand out. Using a good, high-quality rice like this one often also means you can skip the butter (or you can add it anyway for the ultimate creamy indulgence). Make it the \'Milanese\' way and add a few strands of saffron too for an oomph of extra colour.

Arborio Rice (1KG) - Principe

£3.30

Big and rich grains rise with a high amylose content, ideal for risotto.

Principe’s Arborio rice is particularly recommended for creamy risottos or dry rice-based dishes. Thanks to the high amylose content, this type of rice doesn’t overcook.

Icon of the quality Italian rice, it takes its name from the town in the province of Vercelli where it was born in 1967.

Artisan Orecchiette (500g) - La Fabbrica della Pasta

£2.90

A classic of the Southern region of Apulia. Best served with broccoli, turnip tops, pesto or tomato sauce.

\'Orecchiette\' literally means little ears. This full-bodied disc shape allows it to perfectly capture the sauce. This pasta is made with 100% durum semolina wheat and water from the springs of Mount Vesuvius to preserve natural flavours. Due to its array of health benefits (it\'s rich in proteins and other macro-nutrients) and its particularly good cooking qualities, durum wheat has been an integral part of Mediterranean gourmet cuisine for centuries. 

Artisan Cavatappi (500g) - La Fabbrica della Pasta

£2.90

Ideal for a pasta salad but equally great when served hot with any pesto sauce as this pasta shape perfectly holds the olive oil.

The Italian word for corkscrew, it\'s s-shaped like its namesake and is thick and hollow. This is pasta made with 100% durum semolina wheat and water from the springs of Mount Vesuvius to preserve the traditional, natural flavours that brought pasta worldwide recognition. Due to its array of health benefits (it\'s rich in proteins and other macro-nutrients) and its particularly good cooking qualities, durum wheat has been an integral part of Mediterranean gourmet cuisine for centuries. The twists and spirals of cellentani allow it to embrace both thin and chunky sauces.