Pasta Zara
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.
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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.
Country of Origin: Italy
Available Packaging & Pack Sizes
10 × 500gMVR 190.00SKU: 2151548EAN: 8004350130433
Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
B2B & Resort Wholesale
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
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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.
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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.
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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.
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Atta Flour Chakki
Chakki atta, the stone-ground wholewheat flour for roshi, chapati and everyday flatbread. Finely milled, so the dough comes out soft and pliable rather than coarse.
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Atta Flour Gold
Atta Gold, the second of the three atta grades carried. Used the same way as chakki — roshi, chapati, paratha — where a kitchen has settled on this grade.
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Atta Flour Multigrain
Multigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
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Besan Flour (100% Channa Dhal)
Besan, milled from channa dhal rather than wheat. The batter flour behind pakora and bhaji, and the thickener in a good number of curries and sweets.
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