Welcome to St. Kilian's Cheese Shop!
Made with certified gluten-free and organic ingredients. A skillful blend of lentil flour, chickpea flour, pea flour, and bean flour create a flavorful, high-protein and gluten-free pasta that cooks perfectly to al dente. Traditional bronze die extrusion and slow drying at low temperatures gives this pasta a sauce-gripping texture. Serve with a ...
Pasta lightly flavored with artichoke puree, turmeric and poppy seed. Goes well with seafood, soups, and pasta bianco sauces.
With Bechtle’s spaetzle and pasta classics, you take home a little piece of Swabian tradition. The best durum wheat semolina and free-range eggs have distinguished these products for over 100 years. To top it off, all their raw ingredients are guaranteed GMO-free!
Ingredients: Durum wheat semolina, eggs.
Classic hand-rolled pasta from Liguria with a firm structure. Suggested for use with walnut or basil pesto.
Made with certified gluten-free and organic ingredients. A skillful blend of corn, rice, and chickpea flour create a flavorful, high-protein and gluten-free pasta that cooks perfectly to al dente. The spiral fusilli shape is great for gripping sauce. Try serving with blistered tomatoes and garlic, or with gorgonzola cheese and walnuts.
Professional and home chefs alike clamor for this thick egg pasta, cut rustically like homemade. This cut gives it a sauce-gripping texture when cooked. Traditionally paired with meat or vegetable ragus, it also works well with thick mushroom-based or other hearty red sauces.
“Giant seashells” cradle sauce and ingredients together. Made with all-natural Durum Semolina flour. Use with pasta sauces, pestos, or can be stuffed and baked.
Corn flour for polenta has been grown in Italy as the grain of the country people, especially in northern Italy. In recent years, many farmers have brought back heirloom varietals such as Pignoletto, Ostenga, Ottofile, and others. These unique varietals are used in this Ritrovo Selections coarse-ground organic slow-cook polenta. They give add...
Pearl couscous (aka Israeli Couscous).
Handmade in Greece.
Net wt. 1.1lb
A bean-studded tomato-based pasta sauce containing Italian tomatoes simmered with Italian white beans. Add to cooked short pastas for pasta e fagioli, a typical dish of Abruzzo.
Thick, wide-cut egg pasta. Sauce-gripping texture and fresh consistency. Traditionally paired with wild boar and rabbit ragus. Suggested for hearty mushroom sauces and red sauces.