durum wheat pasta

Durum Wheat Penne

Penne is one of the most famous and popular pasta shapes, a speciality of the Campania region in southern Italy. 'Penne' is the Italian word for 'quills' or 'feather pens', and they are straight tubes cut on the diagonal, to resemble the point of a quill. Penne have one of the most versatile shapes: it compliment most types of sauce, both creamy and heavy, and prove to be perfect for oven baked (al forno) pasta dishes.

In our opinion there is no better pasta, so try it with the Little Sauce Company's spicy Arrabbiata Sauce or our rustic and flavoursome Ragú alla Bolognese.

Durum Wheat Fusilli

Fusilli means 'little spindles' and are an excellent cut for tomato, cream and cheese based sauces which are trapped in the corkskrew shape, intensifying the sauce flavour with the pasta. Fusilli also make excellent pasta salads.

In our opinion there is no better pasta, so try it with The Little Sauce Company's Pesto Genovese or with our delightful Asparagus sauce.

Durum Wheat Rigatoni

The most commonly used shape in southern and central Italy, rigatoni are large, ridged and slightly curved tubes of pasta with square-cut ends. The name comes from the Italian word 'rigato', which means 'striped'. They are excellent for chunky meat sauces and cheese sauces because the sauce is caught between the ridges.

In our opinion, there is no better pasta than The Little Pasta Company's, so try it with The Little Sauce Company's Ragú alla Bolognese or any one of our sauces!

Ingredients: Durum wheat flour, water.

Humidity: 12.5% at origin

Preparation: bring about 4 litres of water to the boil, then add the pasta. Cook for 12 mins.
Serves approx. 6 people.
500g e