Rice Pasta & Pulses

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Paccheri Reali Extra Lusso (500g) - La Molisana

£2.99

Luxury large tubed pasta, with more protein than normal pasta.

Paccheri are a type of pasta which come in the shape of very large tubes, originating from Naples. A "paccarià" is the local dialect for a big "slap", which sounds extremely onomatopoetic in Italian, and thus the pacchero was named. Serve with rich sauces that will hide in the big tubes, such as mullet in tomato sauce, flavoured with lashings of parsley. This "extra di lusso" version is even better quality than its classic counterpart, made with more densely flavoured flour, local mountain water and is made up of 15% protein. The packaging also comes with a retro logo that emphasises the high-quality, traditional method used to produce this range of pasta.

Linguine (500g) - La Molisana

£1.15

Slightly flatter than spaghetti, ideal for richer sauces.

Linguine - literally meaning little tongues - is a slightly flatter version of spaghetti, making it the ideal pasta for slightly richer sauces. Our new bronze version is pleasantly full-bodied and slightly thicker than the classic type, so we like serving it with crispy ham and melon pearls.

Spaghetti Quadrati Extra Lusso (500g) - La Molisana

£2.10

Luxury square-end spaghetti, with more protein than normal pasta.

Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. This variation however, features square (rather than rounded) ends and is one of La Molisana\'s flagship products, also known in Italy as Spaghetti alla Chitarra. Recently restyled and relaunched, the thicker, irregular texture and intriguing shape of Spaghetti Quadrati Extra Lusso meant it became an instant top seller. Favoured by consumers and chefs alike due to it being almost impossible to overcook! In neighbouring Abruzzo, where this type of pasta hails from, it is traditionally prepared with a ragout of lamb (ragù d\'agnello), but if you\'re looking for a slightly easier dish, try eating it with another Italian favourite in Molise: \'Nduja. In some areas of Abruzzo spaghetti is typically paired with tomato sauce and veal meatballs (pallottelle), so you can reenact that famous lady and the tramp moment but with a real Italian meal.This "extra di lusso" version is even better quality than its classic counterpart, made with more densely flavoured flour, local mountain water and is made up of 15% protein. The packaging also comes with a retro logo that emphasises the high-quality, traditional method used to produce this range of pasta.

Spaghetti Quadrati (500g) - La Molisana

£1.15

Square-ended, an intriguing twist on a classic.

Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. This variation however, features square (rather than rounded) ends and is one of La Molisana\'s flagship products, also known in Italy as Spaghetti alla Chitarra. Recently restyled and relaunched, the thicker, irregular texture and intriguing shape of Spaghetti Quadrati Extra Lusso meant it became an instant top seller. Favoured by consumers and chefs alike due to it being almost impossible to overcook! In neighbouring Abruzzo, where this type of pasta hails from, it is traditionally prepared with a ragout of lamb (ragù d\'agnello), but if you\'re looking for a slightly easier dish, try eating it with another Italian favourite in Molise: \'Nduja. In some areas of Abruzzo spaghetti is typically paired with tomato sauce and veal meatballs (pallottelle), so you can reenact that famous lady and the tramp moment but with a real Italian meal.

Spaghetti (500g) - La Molisana

£1.15

The typical pasta shape of Molise, pairs well with smoother, olive oil-based sauces.

Surely the most loved and popular pasta shape of them all, 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. There\'s spaghetti alla carbonara, spaghetti al pesto and even cacio e pepe, to name just a few. But if you fancy something a little less well known, try turning your spaghetti into a luxurious vongole, or quickly whip up a late-night Roman staple of spaghetti all\'aglio olio e peperoncino (literally just pasta, garlic, chillis and oil but surprisingly full-flavoured).

Penne Lisce (500g) - La Molisana

£1.15

Lisce refers to the un-ridged outer shell of the pasta, traditionally cooked al dente.

The lisce means smooth, in reference to the lack of ridged edges across this famous pasta shape. Typically Neapolitan, this shape was 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.

Orecchiette Pugliesi (500g) - La Molisana

£1.30

Hand-made in the south of Italy, a disc shape with a rustic texture.

The trademark of the Puglia region, orecchiette literally translates to little ears. Supposedly, everyone in Puglia has big, bent thumbs from speedily pressing the pasta into little ear shapes when they make it, which is where its name comes from. The orecchiette from La Molisana represents just that, comprising of a full-bodied disc shape with an edge just thicker than its inner part and an authentic wrinkled texture to perfectly capture the sauce. The most famous dish using the pasta is certainly orecchiette alle cime di rapa, which combines it with seasonal greens like turnip tops or tenderstem broccoli, and a touch of garlic.

Rigatoni (500g) - La Molisana

£1.30

Large and ridged, this pasta shape is great with fish and rich meat sauces.

The word rigatoni comes from the Italian word rigato which means "ridged" or "lined", making sauces and grated cheese stick to it much better than its smooth-sided cohort. It\'s a particular favourite in southern and central Italian cuisine where it is widely used - especially in Sicily. Due to its shape and texture, rigatoni works well with either fairly thick cream or tomato based sauces as its shape holds the sauce well, so enhance it with simple ingredients and seasonal products like beans and mushrooms.

Egg Tagliatelle (250g) - La Malva Rosa

£2.99

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

Manufactured following the traditional method and made from first choice selected durum wheat flour, this tagliatelle is 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), pasta is a versatile option which can also be eaten with fresh pesto, or an indulgent mushroom sauce.

Carnaroli Rice with Porcini Mushrooms (400g) - La Malva Rosa

£5.90

Porcini risotto: Comfort food ready to eat. Say no more.

There\'s nothing better than coming home after a long day at work to a hearty, home-cooked meal. But at 7pm, our effort usually only amounts to some soup. But this quick-cook mushroom risotto means that all the hard work has been done for you. Malva Rosa have selected the best Italian rice (Carnaroli, of course) and the most delicious dried mushrooms (porcini), so all you have to do is add stock (or water), sit back and enjoy! You could even grate a little Parmigiano Reggiano on top if your effort stretches that far.

Carnaroli Rice (1kg) - La Malva Rosa

£3.99

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 like the Milanese and add a few strands of saffron too for an oomph of extra colour.

Pumpkin Ravioloni (250g) - Pastificio Fontana

£3.69

Sweet, hearty and rustic, a traditional classic.

Inspired by Italy\'s rustic harvest, pumpkin ravioli are traditional to the city of Mantova in Lombardy but have become worldwide famous thanks to their sweet, filling taste.Made with peak-harvested pumpkin and fresh egg pasta, these parcels don\'t need to be drowned in a heavy sauce. Add a little butter or balsamic and (as usual) a sprinkle of Parmigiano for a hearty, autumnal finish.50% fresh pasta and 50% filling, with nothing bad added.

Meat Tortellini (250g) - Pastificio Fontana

£3.70

Either way, in chicken broth or with fresh full cream, they are just as tasty!

Tortellini are perhaps the most traditional and well known of all the filled pasta. They are served "in brodo" - a rich chicken broth - or "alla panna" finished in fresh full cream and Parmigiano Reggiano. Either way, in chicken broth or with fresh full cream, they are just as tasty!

Spinach and Ricotta Tortelli (250g) - Pastificio Fontana

£3.99

A classic combination, handmade for nonna\'s approval.

A classic combination made by grandmothers all over Italy, this is one of the most famous types of filled pasta - and for good reason! A labour of love if you\'re making from scratch, is in its native region, ricotta is made fresh every morning. Handmade using fresh pasta and ricotta in their bring-to-the-boil version, Pastificio Fontana have done all the hard work for you, without compromising on taste. Eat with a lemon and sage butter sauce and a little Parmigiano to let the filling take centre stage, and perhaps a little walnut and chicory greenery on the side. 50% fresh pasta and 50% filling, with nothing bad added.

Penne Lisce (500g) - La Fabbrica della Pasta

£2.50

Famous for its versatility as it retains all types of sauce.

Cylinder-shaped pieces, penne gets its name from the plural form penna, which means pen or quill.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. Especially popular in northern Italy and in Campania, where it is prized for its ability to absorb and retain any sauce on its surfaces - inside and out, due to its hollow insides and ridged outer edge.

Cavatappi (500g) - La Fabbrica della Pasta

£2.90

Best served with both thin and chunky sauces. Ideal for a pasta salad.

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. The perfect choice for a pasta salad (pasta fredda) as it can hold both the oil and the pieces of other ingredients well.

Fusilli dei Preti (500g) - La Fabbrica di Gragnano

£2.90

Best served with oil-based sauces.

A slightly twisted type of pasta, a toned down fusilli. Aptly named dei Preti (which means of the priests), this intriguing variation is a surefire favourite for every guest.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. Pair with oil-based sauces that can slide down the swirls, such as pesto.

Orecchiette (500g) - La Fabbrica della Pasta

£2.90

Famously from Puglia. Best served with thick sauces.

The trademark of the Puglia region, orecchiette literally translates to little ears. Supposedly, everyone in Puglia has big, bent thumbs from speedily pressing the pasta into little ear shapes when they make it, which is where its name comes from. 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. A full-bodied disc shape allows it to perfectly capture the sauce. The most famous dish using the pasta is certainly orecchiette allecime di rapa, which combines it with seasonal greens like turnip tops or tender stream broccoli, and a touch of garlic.

Gluten-Free Spaghetti (500g) - La Fabbrica della Pasta

£4.99

As a staple food of Italian cuisine, almost every Italian region boasts its own signature spaghetti dish. Now you can make your own gluten-free versions!

Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. Completely gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). Spaghetti is a staple food of traditional Italian cuisine and therefore almost every Italian region boasts its own signature spaghetti dish. There\'s spaghetti alla carbonara, spaghetti al pesto and even cacio e pepe, to name just a few. A contrast to its leading role alongside bolognese, it technically pairs better with smoother, olive oil-based sauces. Try a luxurious vongole, or quickly whip up a late-night Roman staple of spaghetti all\'aglio olio e peperoncino (literally just pasta, garlic, chili and oil but surprisingly full-flavoured).

Gluten-Free Paccheri (500g) - La Fabbrica della Pasta

£4.99

Made from the best corn and rice flours.

A "paccarià" is the local dialect for a big "slap", which sounds extremely onomatopoetic in Italian, and thus the pacchero was named. Fully gluten free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC).

Rigatoni Gluten-Free (500g) - La Fabbrica della Pasta

£4.99

Why give up pasta, this gluten-free rigatoni are just as good!

A mix of corn, rice and quinoa flour to make the most exquisite, artisanally made gluten-free pasta we have tasted. Copper-extruded to respect the tradition of pasta in Gragnano, we think that you will mistake this gluten-free version for a regular one! They suite particularly well chunky meat and fish sauces. Try it with your next carbonara and you might be surprised!

Mezze Penne Rigate Gluten-Free (500g) - La Fabbrica della Pasta

£4.99

Gluten-free pasta made using the best corn and rice flours. Best served with any sauce thanks to its versatility. Certified by the Italian Celiac Association (AIC).

Half the size of traditional penne, but with the same versatility. Cylinder-shaped pieces, penne gets its name from the plural form penna, which means pen or quill. The rigate, on the other hand, means ridged and adds to the pasta rustic texture. Fully gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet and has been certified by the Italian Celiac Association (AIC). Especially popular in northern Italy and in Campania, where it is prized for its ability to absorb and retain any sauce on its surfaces - inside and out, due to its hollow insides and ridged outer edge.

Gluten-Free Tubettone (500g) - La Fabbrica della Pasta

£4.99

A delightfully versatile pasta, tubetti are short, ridged tubes that are great for soups. Also known as ditali ("thimbles") we love this bead-shaped pasta in pasta e fagioli (pasta and bean soup).

Completely gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC).

Potato Gnocchi (500g) - Pastificio Fontana

£3.50

Gnocchi are the Italian version of dumplings: comfort food at its best.

Every single region in Italy has its own recipe for the gnocchi, but no matter where you are, on Sunday every Italian would have a generous portion of these little bites of pure familiar joy. They are so delicate but still so peculiar that they perfectly match any kind of sauce, especially with Bolognese, or tomato sauce.