Pick your shape.

Every box a different colour, because finding your cut across a supermarket aisle shouldn't require reading.

• 
  250 g

  Tagliolini

  3 minutes

• 
  400 g

  Fusilli

  6 minutes

• 
  400 g+ Protein

  Fusilli

  6 minutes

• 
  400 g

  Conchiglie

  6 minutes

• 
  400 gNo pre-cooking

  Lasagna

  30 in the oven

Three ingredients. That's it.

Yolks, flour, water. No preservatives, no colorants, no shortcuts.

• 01

  Egg yolks

  Pasteurised, deep yellow. The reason this exists, and where the richness comes from.

• 02

  Durum wheat flour

  Coarse-milled semolina. The bite that survives a real sauce.

• 03

  Water

  Genuinely the end of the list. No preservatives, no colorants, no shortcuts.

It started with too many yolks.

1. 1

   We sold the whites

   Sullavad egg whites: bottled, pasteurised, in glass. A whole business built on the clear half of an egg.

2. 2

   The yolks piled up

   Deep yellow, plentiful, and far too good to pour away. Liquid gold with nowhere to go.

3. 3

   So: pasta

   We gave them a better destiny. Just yolks, flour and water, and plenty of love.

We're not making Italian pasta in Lebanon. We're making Lebanese pasta.

Read the whole story

One cut, one dinner.

Each one written for a single shape and its timing. Change the cut, change the whole method.

• Tagliolini

  Lemon, parsley & pine nuts

  The fastest thing you'll cook all week. Thin strands, thin sauce, tossed hard.

  12 minutes total

• Fusilli

  Charred koussa & mint

  Zucchini blackened at the edges, loosened with a raw mint oil.

  20 minutes total

• Conchiglie

  Chickpeas & seven spice

  Shells were built to catch things. Give them something to catch.

  40 minutes total

All recipes