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Picture of IPEK Homemade Noodle (Eriste) 454g

IPEK Homemade Noodle (Eriste) 454g

Kesme or eriste is a type of egg noodle found in various Turkic cuisines, including Kyrgyz and Kazakh cuisine. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. It is made from flour, egg, water, salt and milk. These ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day.
$3.99
Picture of MERVE Dry Manti (Turkish Ravioli Soy Stuffed Pastry) 500g

MERVE Dry Manti (Turkish Ravioli Soy Stuffed Pastry) 500g

Turkish Manti is a type of dumpling popular in most Turkic cuisines as well as in the cuisines of the South Caucasus, Central Asia, Afghanistan, Balkans, Bukharan Jews, and Chinese Muslims. Our dumplings stuffed with soy protein and dried with heat before packaging.
$5.49
Picture of MISKO Pasta #2 Pastitsio (Long Tube Pasta) 500g

MISKO Pasta #2 Pastitsio (Long Tube Pasta) 500g

Misko #2 Macaroni are long thick strands of pasta with a large hole in the middle. At Misko, we have been making traditional Italian-style pasta in Greece since 1927. The secret to the goodness of our offerings starts with the high-quality Greek Durum wheat semolina we use in our pasta.
$3.99
Picture of PIYALE Couscous (Kuskus) 500g

PIYALE Couscous (Kuskus) 500g

Kuskus is the Turkish appellation for tiny spherical-shaped pieces of pasta classified as “pastina” in Italian because of their very small size. Not to be mistaken for North African couscous, this traditional Turkish pasta (a sister to Greek couscousaki) is classically used in soups and warm side dishes. At Piyale, we have been making traditional pasta in Turkey since 1922. Our Kuskus is a perfect ingredient for chicken, tomato and vegetable soups and great pasta choice for minestrone and Italian Wedding Soup. Prepare our Grandine Couscous as you would any other pasta: boiled in salted water or pan toasted in olive oil and butter before adding your cooking liquid. For a lovely side dish, serve Piyale Grandine Kuskus al dente mixed with sautéed garlic in warm olive oil and top with Feta or grated parmesan cheese. Add sautéed diced mushrooms, shallots, peas and basil to the aglio e olio, for a delectable accompaniment to any main meal. Piyale Grandine Couscous is the perfect size for kids and delicious with tomato sauce or in a stovetop mac and cheese. Once you start working with Kuskus, you will find it is a fun alternative to rice, Israeli couscous and quinoa. Add PIyale Grandine Couscous to your favorite stuffed zucchini or acorn squash recipe for a change of pace from the everyday.
$3.49
Picture of PIYALE Elbow Pasta 500g

PIYALE Elbow Pasta 500g

Elbow macaroni is one of the most common tube pasta shapes with its short, semicircular shape. ... The name comes from Italian word maccheroni (the plural form of maccherone). Macaroni pairs well with practically any type of sauce, baked recipes, soups, salads or stir-fry dishes.
$3.49
Picture of Reis Semolina (Irmik) 500g

Reis Semolina (Irmik) 500g

It is a product obtained by grinding hard durum wheat in accordance with its technique. It is used in making halva and desserts.
$3.49