Pastas & Sauces

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Colatura di Alici – this is a traditional Italian anchovy extract that has its roots going back to the Roman condiment garum. It is a slow process making this anchovy extract. Anchovies, fished in spring, are layered in casks with sea salt. The salting process and the maturation can last 24-36 months. During the pressing and maturation phase of the anchovies in salt, the liquid that emerges on the surface is progressively extracted and subjected to a natural concentration process. Strong and full bodied flavour that preserves the aroma of the raw material and has a real umami kick.

Fresh pasta made with Italian milled flours & free-range eggs. Casarecce is of Southern Italian origin and based on typically Mediterranean ingredients such as aubergine, tomatoes, cheese and basil. 160 grams is a normal sized main course portion or two first course portions.

This amazing looking pasta is perfect for stronger tasting sauces such as game and beef. 160 grams is a normal sized main course portion or two first course portions.

Fresh pasta made with Italian milled flours & free-range eggs. Fusilli is great with thick sauces like Puttanesca and in salads. 160 grams is a normal sized main course portion or two first course portions.

Fresh pasta made with Italian milled flours & free-range eggs. Linguine is traditionally served with sauces such as pesto, tomato and shellfish. 160 grams is a normal sized main course portion or two first course portions.

Fresh pasta made with Italian milled flours & free-range eggs. Pappardelle is a wide flat pasta good for thick rich sauces such as beef or duck ragu. 160 grams is a normal sized main course portion or two first course portions.

Fresh pasta made with Italian milled flours & free-range eggs. 160 grams is a normal sized main course portion or two first course portions.

Fresh pasta made with Italian milled flours & free-range egg yolks. 160 grams is a normal sized main course portion or two first course portions.

Fresh pasta made with Italian milled flours & free-range eggs. Linguine is traditionally served with sauces such as pesto, tomato and shellfish. 160 grams is a normal sized main course portion or two first course portions.

The Linguine are flavoured with squid ink

Cosimo Rummo has created a gluten-free pasta by selecting brown rice and raw yellow and white corn, all strictly non-GMO, and combining them with an ancient, natural element, namely steam. This process produces a dough which, when bronze-drawn, gives the pasta a roughness that holds the sauce perfectly. The chickpeas pasta and brown rice is a source of vegetable protein and low in saturated fats and, thanks also to the fibres of brown rice, is a complete and balanced food.

300 grams

Rummo Gluten Free Spaghetti – made from the best quality corn, rice and potato flours and the purest water from the Sannio Valley to ensure that the pasta consistently has a great flavour, texture and bite.

Made from red lentils and brown rice, it makes a healthy delicious meal. Thanks to its sauce-catching ridges and thin tubular shape, our Pennette Rigate alle Lenticchie is the perfect partner for your favourite vegetable sauces.

300 grams

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