Pasta ZaraDistributor in the Maldives
Products by Pasta Zara
Farfalle No. 31
Farfalle in the 500g pack — the pinched bow shape, firmer at the centre than at the edges. Used where a plate wants to look composed: cold salads, buffet trays and children’s menus.
Fusilli No. 57
Spiral fusilli in the 500g pack. The twist catches thin sauces and holds dressing when cold, which makes it the shape most pasta salads are built on.
Gramignone Rigato No. 27
Gramignone rigato in the 500g pack — a short ridged curl, halfway between a tube and a twist. Holds a sausage or vegetable sauce that a smooth shape would let run to the bottom of the bowl.
Lasagne No. 112
Flat lasagne sheets in the 500g pack. Layered rather than boiled and served, which makes this the one pasta a kitchen builds ahead and holds in the fridge until service.
Pasta Sauce Arrabbiata
Arrabbiata in the 280g jar — tomato with chilli peppers, the hot one in the range. Paired with penne, whose ridges hold it, and carried where a menu needs a spiced pasta without building the sauce from scratch.
Pasta Sauce Pesto Genoese
Basil pesto in the 180g jar — the smallest jar in the range, because pesto is stirred through at the end rather than simmered. Also spread on bread and folded into dressings and cold pasta.
Pasta Sauce Pomodoro
Tomato and basil pasta sauce in the 280g jar. The plain one — the base a kitchen adds to rather than the finished article, and the sauce a menu falls back on when a dish has to be mild.
Pasta Sauce Puttanesca
Puttanesca in the 280g jar — tomato with olives and capers, the sharpest and saltiest sauce of the four. Served with spaghetti, and used as the strong option on a menu carrying a plain tomato alongside it.
Penne Rigate No. 67
Ridged penne in the 500g pack. The ridges and the hollow are what hold a thick sauce, which is why penne is the shape reached for with arrabbiata and with baked dishes.
Perline No. 24
Perline in the 500g pack — one of the small soup cuts, cooked in the broth rather than drained. Used in minestrone and in the light soups a kitchen sends out before a main.
Rigatoni No. 43
Rigatoni in the 500g pack — a wide ridged tube, heavier than penne and cut straight rather than on the angle. The shape for baked pasta, where it holds its wall instead of collapsing.
Spaghetti No. 3
Spaghetti in the 500g pack, cut number 3. The long strand that suits an oil or tomato sauce rather than a heavy one — the default pasta on most menus, and the shape most kitchens run out of first.
Tagliatelle No. 204
Tagliatelle in nests, in the 500g pack. The broad flat ribbon carries a cream or meat sauce that would slide off spaghetti — the cut for ragù and for anything built on butter.