Durum wheat flour Sardinian pasta Package: 500 gr Sardinian Malloreddus produced by Tanda & Spada, just a click away on the e-commerce of Sardinian products - we care at the quality and safety of our uniqueness. Conf. 500 gr Quick and safe shipping worldwide

Traditional Sardinian pasta, with durum weath and squid ink - produced by a small company of Thiesi, Tanda & Spada Conf. 500 gr Sardinian food - here you can find everything about the Sardinian culinary tradition of high quality We have collected the best Sardinian cheese, the smoked fish, pickles and the more valuable olive oil; carasau flatbread and traditional pasta

Fregula, traditional dry pasta of Sardinia, produced by the expert baker of Oristano, Stefano Corona Conf. 500 gr Online sales of the best Sardinian and Italian food products - here you can find all your favorite ingredients to flavor your courses or try new flavors: Cabras bottarga, Fiore Sardo Pdo, Pecorino cheese and pork sausage

Durum wheat flour pasta produced by Tanda & Spada, Sardinian company of Thiesi Package: 500 gr Sardinian typical food products online store - in our e-commerce we have gathered a wide selection of food products that express the best of Sardinian cuisine Try our Fiore Sardo, the mullet roe and the spiny artichoke

Classic Saffron Malloreddus - Araj Araj Classic Saffron Malloreddus are one of the most authentic expressions of Sardinian pasta-making tradition. Made with durum wheat semolina grown in Sardinia, they are enriched with San Gavino saffron, an iconic ingredient of the island’s gastronomic culture. The production process includes stone milling, cold mixing, and bronze die extrusion, giving the pasta a rough and porous surface. The typical Sardinian gnocchetti shape is ideal for holding sauces and enhancing traditional Mediterranean recipes.

Durum wheat flour pasta made in Italy by Tanda & Spada, Sardinian company of Thiesi Package: 500 gr Spaghetti Tanda & Spada, flavored with hot pepper, are fine with a dressing of sea fish, mullet roe and smoked mullet of Cabras - try them with a Vernaccia di Oristano or Vermentino di Gallura Docg

Classic Malloreddus - Araj Araj Classic Malloreddus represent one of the most iconic pasta shapes in Sardinian gastronomic tradition. Made with durum wheat semolina grown in Sardinia and stone-milled, they are produced using a process that includes cold mixing, bronze die extrusion, and low-temperature drying for approximately 24 hours. Their distinctive porous surface and compact shape allow them to capture and enhance sauces, elevating both traditional regional recipes and more contemporary preparations. A pasta shape that embodies the connection between artisanal craftsmanship, local territory, and the gastronomic culture of the island.

Classic Rainbow Malloreddus - Araj Araj Classic Rainbow Malloreddus are a speciality of Sardinian tradition, a colourful reinterpretation of the typical Sardinian gnocchetti. Made with durum wheat semolina grown in Sardinia, they combine artisanal craftsmanship with natural ingredients such as tomato, spinach, and saffron. The production process includes stone milling, cold mixing, and bronze die extrusion, giving the pasta a rough and porous texture. The compact, ridged shape is ideal for holding sauces, enhancing both traditional recipes and creative Mediterranean dishes.

Fregola - Araj Araj fregola is a durum wheat semolina pasta distinguished by its characteristic oven-toasting process. This step gives the product its golden colour and distinctive aromatic profile, while helping it retain a firm texture during cooking. Thanks to its distinctive granular structure, this pasta is ideal for holding sauces and is perfectly suited to recipes featuring seafood, broths, soups, and dishes from the Mediterranean tradition.

Natalis - Araj Natalis Araj is an artisanal pasta that interprets Sardinian tradition through careful, contemporary processing of selected durum wheat semolina. Designed to enhance the region’s gastronomic culture, it stands out for its balanced structure and production process based on traditional methods. Bronze-die extrusion gives the surface a rough and porous texture, ideal for holding sauces. Slow drying contributes to the stability of the pasta shape. The result is a versatile pasta, suitable for rich sauces and recipes from Mediterranean and Sardinian cuisine.

Natalis al Nero di Seppia - Araj Natalis al Nero di Seppia Araj is an artisanal pasta that interprets Sardinian tradition through a typical ingredient of Mediterranean cuisine: squid ink, which gives the pasta an intense and distinctive colour. Made with selected durum wheat semolina, the product maintains a balanced structure and is produced using traditional methods. Bronze-die extrusion gives the surface a rough and porous texture, ideal for holding sauces. Slow drying contributes to the stability of the pasta, making it suitable for seafood sauces and dishes inspired by contemporary Mediterranean cuisine.

Natalis al Peperoncino - Araj Natalis al Peperoncino Araj is an artisanal pasta that combines the tradition of selected durum wheat semolina with the intensity of chili pepper, a typical ingredient of Mediterranean cuisine. The result is a pasta with a distinctive, bold character, a slightly vibrant colour and a balanced structure. Bronze-die extrusion gives it a rough, porous surface, ideal for holding sauces. Slow drying at low temperature contributes to the stability of the shape and its excellent cooking performance. A pasta designed for flavourful sauces and traditional Italian recipes.