Panzani - Pâtes Vermicelles, 500g (17.6oz) - myPanier

Les pâtes aux vermicelles de Panzani sont des pâtes françaises classiques avec une forme longue et élancée qui se marie bien dans les soupes. Facile à faire et prêt à manger en 4 minutes !
Les pâtes aux vermicelles de Panzani sont des pâtes françaises classiques avec une forme longue et élancée qui se marie bien dans les soupes. Facile à faire et prêt à manger en 4 minutes ! Livré en sachet de 500g

Alpina Savoie - Crozets Buckwheat Pasta, 14oz (400g) Box - myPanier

Panzani - Lasagna Pasta, 500g (17.6oz) - myPanier

Nouilles Aux Oeufs Originales Polonaises Kluski by White & Red Flag - myPanier

Nouilles Aux Oeufs Originales Polonaises Kluski by White & Red Flag - myPanier

Cipriani Tagliolini Delicata Egg Pasta, 250g (8.8oz) - myPanier

Organic red lentil flour and the crystal-clear waters that emerge from springs in the Piedmont region through bronze dies extrusion process and careful drying at low temperatures makes this gluten-free pasta from Dalla Costa a crowd pleaser. A good source of protein and fiber!.

Dalla Costa Red Lentils Strozzapreti Organic Pasta

Traditional sheets for authentic cannelloni and lasagne, made according to the artisan process of the most delicate products., Fill a large pot with

Gallo - Traditional Cannelloni and Lasagna Sheets, 20pc

Benedetto Cavalieri - Spaghettoni Semolina Pasta, 500g (17.6oz) Bag - myPanier

Romero's Spanish Curved Pipes Pasta, or Fideua Calidad Superior is made with 100% durum wheat semolina. Comes in a 8.8oz bag.

Romero - Curved Pipes Pasta (Fideua Calidad Superior), 8.8oz | myPanier

Traditional sheets for authentic cannelloni and lasagne, made according to the artisan process of the most delicate products. Fill a large pot with water. When it starts to boil, add salt. Drop the sheets into the water one by one and slowly so that they don't stick together. Cook for 6 minutes (al dente), remove the plates carefully. Submerge in cold water for 30-45 seconds. Place them on a slightly damp cloth. Stuff with the stew and place on a baking tray, greased with butter or béchamel.