Pasta : Lefktro

Spaghetti

Pasta Lori selects durum wheat semolina blends for its pasta and prides itself on its 40 years of pasta production knowledge. They feel that combining old traditions and experience with new technology is the key to creating high quality pasta at a competitive price.

Cook al dente and finish with a light tomato sauce or rich, hearty ragu.

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Rigatoni

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

These chunky pasta tubes are great for saucy dishes, their ridges and wide centre capture meats and vegetables perfectly. Rigatoni also works well in baked pasta dishes as they can hold onto their shape under the pressure of melted cheese.

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Lingue de Passero

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

Famous for its use in fish-based pasta dishes, Linguine is excellent with both creamy and tomato-based sauces.

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Fusilli

Pasta Lori selects durum wheat semolina blends for its pasta and prides itself on its 40 years of pasta production knowledge. They feel that combining old traditions and experience with new technology is the key to creating high quality pasta at a competitive price.

Fusilli is a great choice for smooth saucy dishes, as it wraps around the spirals in the pasta, it also holds on well to cheese and is excellent in salads.

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Penne Rigate

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

The classic choice for baked pasta dishes, Penne retains its shape well under pressure and its hollow shape and small ridges makes it excellent at catching sauce.

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Fagiolini

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

Fagiolini, more commonly known as Macaroni, needs no introduction. Famous for its use in the ultimate comfort food, macaroni cheese, this small, hollow, curved pasta catches cheesy sauces like no other and is the easy choice when planning this devilishly indulgent meal.

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Orzo

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives. 

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

A staple in Mediterranean cooking and especially loved in Greek dishes this large rice shaped pasta is fantastic in Giouvetsi

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Tagliatelle Nidi

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

Tagliatelle is excellent for use in chunky pasta sauces and is often paired with meatballs. Its large, flat surface area means it picks up sauces well and is easy to handle once on the plate

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Bucatini

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

Bucatini, long spaghetti length pieces of pasta with a small hole running through the middle which allows sauce to creep up inside. A popular choice with buttery, smooth sauces and often paired with porcini mushrooms and pancetta, this pasta is a welcome change to classic Spaghetti.

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Egg Pappardelle

Riscossa selects the best durum wheat of Puglia and Basilicata. Wholesome ingredients and a traditional processing method are the basis of the unmistakable taste of Riscossa. 

Pappardelle’s wide ribbons of pasta are perfectly designed to be served with thick sauces. This sturdy pasta is excellent for absorbing flavours and sauces and is also often used as a base underneath stews to mop up the left-over juices. Delicious.

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Lasagna Sheets

High quality pasta sheets for Lasagna, made from excellent quality durum wheat semolina. 

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Gluten Free Penne

Riscossa brings a new gluten-free pasta option to the table, without compromising on taste or quality. Made with rice flour, brown rice, corn and quinoa, this gluten-free alternative has a great taste, firm texture and excellent nutritional qualities.

The classic choice for baked pasta dishes, this gluten-free Penne retains its form under pressure and its hollow shape makes it excellent at catching sauce.

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Gluten Free Fusilli

Riscossa brings a new gluten-free pasta option to the table, without compromising on taste or quality. Made with rice flour, brown rice, corn and quinoa this gluten-free alternative has a great taste, firm texture and excellent nutritional qualities.

Fusilli is a great choice for smooth saucy dishes, as the sauce wraps around the spirals in the pasta, it also holds on well to cheese and is excellent in salads.

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Penne Rigate

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

The classic choice for baked pasta dishes, Penne retains its shape well under pressure and its hollow shape makes it excellent at catching sauce.

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Spaghetti

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives. A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste. 

Cook al dente and serve with a light tomato sauce or rich, hearty ragu.

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Conchiglioni

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

Shaped to resemble a conch shell, Conchiglioni pasta is excellent for baked dishes, and when placed with the open side facing up they act as perfect little vessels for meat and vegetable pasta sauces.

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Fusilli

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

Fusilli is a great choice for smooth saucy dishes, as the sauce wraps around the spirals in the pasta, it also holds on well to cheese and is excellent in salads.

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Fagiolini

Pasta Reggia is produced using the best pure durum wheat semolina and water, and a natural shelf life is achieved via the drying process, meaning there’s no need for added preservatives.

A collaboration of traditional methods and modern technologies allows this pasta to be produced in high volumes whilst maintaining its authentic Italian taste.

Fagiolini, more commonly known as Macaroni needs no introduction. Famous for its use in the ultimate comfort food, macaroni cheese, this small, hollow, curved pasta catches cheesy sauces like no other and is the easy choice when planning this devilishly indulgent meal.

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Spaghetti Al Nero

This premium pasta is produced by a family firm in Italy using the finest ingredients and specialist machinery to create the distinctive colour, flavour and texture. Spaghetti al Nero produces an impressive looking dish with its glossy black colour and is best used with squid or seafood sauces to enhance its natural flavour.

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00 Flour

Traditionally used in Italian cooking to make fresh egg pasta, 00 flour is finely milled to produce grains which are finer than that of semolina but larger than cornflour. Made from the whitest part of the grain, this highly-refined flour is prized in Italian kitchens and can be used not only to make pasta, but also in pastry and breadmaking.

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Potato Gnocchi

These beautiful Italian potato dumplings are excellent when baked, fried or boiled. Made from 70% potato they have a delicate taste and distinctive spongey texture. Fantastic with both rich buttery sauces and light tomato flavours.

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CousCous

This versatile ingredient is excellent for use in salads, to accompany sticky harissa chicken or mix with roasted Mediterranean vegetables. Although it looks and acts like a grain, couscous is actually a type of pasta, made from semolina or ground durum wheat. This quick and easy ingredient can be paired with fresh, summer flavours or warm, winter seasoning. 

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