Pasta, Bean & Cereal

Brick Leafs 10 Leaves (170G) - Cff Rungis

Pre-order items Brick (or brik) pastry is a North African ingredient used to make both sweet and savoury stuffed deep fried parcels.

Kadaife Angel Hair Pasta (500g) - Cff Rungis

Rozen kataifi pastry (kadaif pastry) - finely shredded filo pastry which looks a little like very fine vermicelli noodles or shredded wheat.

Pasta Busiate (500G) - Pasta Morelli

Pasta Foglie Dolivo (500G) - Pasta Morelli

Fusilli Whole Wheat (500G) - Metro Chef

Penne Rigate Whole Wheat (500G) - Metro Chef

Penne Rigate With 14% Protein (500G) - Metro Chef

Fusilli (With 14% Protein) 500G - Metro Chef

Green Lentils Le Puy Aop (500G) - Sabarot

Penne Rigate (500G) - Rustichella D’Abruzzo

Rigatoni Gluten Free (250G) - Rustichella D’Abruzzo

Polenta Istantanea (500G) - Rustichella D’Abruzzo

Spaghetti 90 Seconds (300G) - Rustichella D’Abruzzo

Arrabbiata Tomato Sauce (270G) - Rustichella D’Abruzzo

Maccheroni (500G) - Rustichella D’Abruzzo

Orzo Pasta (500G) - Rustichella D’Abruzzo

Fusilli (500G) - Rustichella D’Abruzzo

Cannelloni (250G) - Rustichella D’Abruzzo

Couscous (500G) - Rustichella D’Abruzzo

Spaghetti Gluten Free (250G) - Rustichella D’Abruzzo

Fusilli Gluten Free (250G) - Rustichella D’Abruzzo

Couscous (850G) - Sabarot

HOW TO COOK COUSCOUS: 1. Boil Water or Broth 2. Add salt (optional), once the water or broth is boiling, remove it from the heat source stir well 3. Cover and Let It Sit for 5 minutes 4. Fluff it to separates the grains and prevents clumping. 5. Add Butter or Olive Oil (Optional):

Black Quinoa (1Kg) - Sabarot

Spaghetti (1Kg) - Metro Chef