Rice, Pasta & Legumes – Healthy Foundation for Every Meal

How to choose quality pasta

Quality pasta is made from hard durum wheat that holds its shape during cooking and doesn't turn mushy. Brands like Barilla and Del Castello use traditional recipes that guarantee al dente texture. For a healthier option, whole wheat pasta such as Barilla Fusilli Integrali 500 gr contains three times more fiber than white pasta.

Pasta shapes for different dishes

Every pasta shape serves a purpose – short shapes like fusilli and penne hold thick sauces, while long strands like spaghetti pair best with light olive oil-based dressings. Del Castello Lazanje No.112 perfectly absorbs liquid from sauce and creates a harmonious blend of textures in baked dishes.

Types of rice and their uses

Long-grain basmati rice stays fluffy and never sticky, making it ideal for Indian and Middle Eastern cuisine. Short-grain arborio and carnaroli release starch during cooking and are essential for creamy risotto. Brown rice requires longer cooking time but retains the nutrient-rich bran layer packed with B vitamins and fiber.

Legumes – protein and preparation

Lentils, beans and chickpeas contain 20-25% plant protein and essential amino acids that complement grains. Red lentils cook in 15 minutes without pre-soaking, while white and pinto beans require overnight soaking and 60-90 minutes of cooking. Adding bay leaves during cooking aids digestion and reduces bloating.

Storage and shelf life

Store pasta and rice in sealed containers in a dry place – they maintain quality for 12-18 months. Legumes last for years but older ones lose moisture and require longer cooking times. Whole grain products contain more oil in the germ so they spoil faster – use within 6 months or store in the refrigerator.

Selection and Pricing

We offer 10 products from 3 brands across 1 sellers. Prices range from 199 to 449 RSD. Currently 10 products are on sale with an average discount of 25%.