The pasta with the perfect performance.

Puccini Durum selection of pastas are prepared from 100% imported Durum wheat and offers you the perfectly balance pasta – high in energy and low in fat, cholesterol free, yet perfect in look and taste. When nothing but the best will do, Puccini pasta is versatile and great for use in everything from simple pasta and sauce to delicious soups, stews, oven-bakes and healthy salads.

Puccini pasta is made for one and all to enjoy and share - suitable for strict vegetarians and is both Halaal and Kosher.

Puccini. More joy. More to share.

Puccini Shapes
Long, short, twisted, shelled, ribbed and ridged. If your passion is for the perfect pasta, Puccini pasta presents shapes and sizes to let you culinary imagination run riot. Choose one or all, to start every meal on the perfect note.

Puccini Durum pasta is available in the following exciting shapes:

Boloroni: A ridged tubed-shape pasta. Also known as Tubettie ditali rigati – but don’t try saying this while you’re eating. People love it because it’s sturdy and holds chunkier sauces.

Cavatappi: A hollow, ridged, spiral-shaped pasta. It goes well with chunky sauces which cling to its curves. Shaped like a short, slender corkscrew – should be inspirational for cooking up something with wine.

Fusilli: Screw shaped pasta. The twisted shape holds bits of meat, vegetables and cheese. It goes well with chunkier sauces, salads or in casseroles e.g. with a Ragu sauce. Best with sauces that get trapped in its grooves.

Gnocchi: A shell-like pasta with notches, also known as fancy shells. Not to be confused with gnocchi dumplings which is fresh pasta with a filling.

Penne Rigate: Tube-shaped ribbed pasta. Called Penne because the ends look like nibs or quills. Normally served with heavier sauces, or used in salads.

Pipe Rigate: The big one for the big appetite. An outsized version of the Italian pasta shape called lumache. The shape reminds one of a snail-like shell.

Spaghetti: This is the classic long straight, cylindrical strands of pasta, which derives its name from ‘spago’ the Italian word for string. Ideal for tomato-based sauces such as bolognaise.

Lasagne: A flat rectangular pasta, lasagna is usually layered with a sauce and baked in the oven. Lasagne is undoubtedly the most famous and perhaps favourite baked pasta dish of our times

PUCCINI MAIZE PASTA

Puccini Maize pasta is made from 100% Maize and has an Intermediate Glycemic Index which generally provide a moderately fast release of energy and are ideal for diabetic individuals after exercise lasting at least 1 hour or as a special treat. Puccini Maize pasta has the following benefits:

• Cholesterol Free Food
• Trans Fatty Acids Free Food
• High in Carbohydrates Food
• High in Energy Food
• Low in Fat Food
• Intermediate GI (GL = 19 per serving / 120g cooked. GI = 56 - 69)
• Low in Saturated Fat Food
• Very Low Sodium Food

Puccini Maize pasta is available in the following exciting shapes:

Macaroni: A hollow tube-shaped pasta. It is a very versatile shape, which can be topped with a sauce, baked or added to soups, salads and stir fry dishes. More popular sauces are tomato and meat based sauces. A classical dish is macaroni and cheese. Best in baked dishes or soups.

Penne Rigate: Tube-shaped ribbed pasta. Called Penne because the ends look like nibs or quills. Normally served with heavier sauces, or used in salads.

Fusilli: Screw shaped pasta. The twisted shape holds bits of meat, vegetables and cheese. It goes well with chunkier sauces, salads or in casseroles e.g. with a Ragu sauce. Best with sauces that get trapped in its grooves.

Ditalini: A short, ridged tubed-shape pasta. Also called “Little Thimbles”. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

PASTA GRANDE

Pasta Grande is a range of delicious, Easy Italian Style Pastas, like the best pastas from around the world.

Pasta Grande Shapes
Pasta Grande is available in all of these exciting and versatile shapes for easy mouth-watering and nutritious meals in a minute.

Pasta Grande is available in the following exciting shapes:

Cavatappi: A hollow, ridged, spiral-shaped pasta. It goes well with chunky sauces which cling to its curves. Shaped like a short, slender corkscrew – should be inspirational for cooking up something with wine.

Elbows: A hollow tube-shaped pasta that has a bent shape and looks like an elbow. This shape is ideal for heavier meat and oil-based sauces such as pesto. Best in baked dishes, soups or salads

Gnocchi: A shell-like pasta with notches, also known as fancy shells. Not to be confused with gnocchi dumplings which is fresh pasta with a filling.

Macaroni: A hollow tube-shaped pasta. It is a very versatile shape, which can be topped with a sauce, baked or added to soups, salads and stir fry dishes. More popular sauces are tomato and meat based sauces. A classical dish is macaroni and cheese. Best in baked dishes or soups.

Penne Rigate: Tube-shaped ribbed pasta. Called Penne because the ends look like nibs or quills. Normally served with heavier sauces, or used in salads.

Pipe Rigate: The big one for the big appetite. An outsized version of the Italian pasta shape called lumache. The shape reminds one of a snail-like shell.

Spaghetti: This is the classic long straight, cylindrical strands of pasta, which derives its name from ‘spago’ the Italian word for string. Ideal for tomato-based sauces such as bolognaise.

Screws & Tricolore Screws: Screw shaped pasta. The twisted shape holds bits of meat, vegetables and cheese. It goes well with chunkier sauces, salads or in casseroles, eg with a ragu sauce. Best with sauces which get trapped in grooves.

Shells: Shell shape, various sizes. Popular in soups or as a base for salads. Some also serve it with a meat sauce or an oil-based sauce, such as pesto