Pasta and Rice

From Basque with Love was started with the dream to handcraft delicious, natural, healthy and easy to prepare meals for every pantry in Australia.

Easy, delicious and 100% natural

Cooking Instructions
Heat 1 tbs of vegetable oil over medium heat, add 1 cup of lentils and fry for 1 minute. Add 3 cups of boiling water and 2 tablespoons of diced tomatoes and cook for 50 minutes or until lentils are done and gravy thickened, add extra water if needed. Serve on its own with rice or as an accompaniment to a tagine, meat or fish. For a bit of extra flavour add carrot and potato along with the water and zucchini and eggplant for the last 10 minutes.

Ingredients
Puy lentils, garlic, shallots, salt, our secret blend of Moroccan spices and love.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

The Mezzi Paccheri di Gragnano PGI is bronze drawn, produced with 100% Italian wheat, dried at low temperature in static cells and packaged by hand

Best Before: 19 May 2024

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

The Eliche di Gragnano is bronze drawn, produced with 100% Italian wheat, dried at low temperature in static cells and packaged by hand

Best Before: 18 May 2024

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Wider than linguine, the name of this shape comes from its resemblance to the strips used for the hems of clothes. Fettucce are ideal with meat-based sauces, or with shellfish.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

A much-loved shape used all over the Italian peninsula but originating in Liguria. Linguine go very well with Genoese pesto or with fish or shellfish-based sauces. A classic Gragnano dish is linguine with clams.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Spaghetti is the dried pasta shape par excellence and emblem of the Neapolitan table. The name comes from their shape, similar to a thick piece of string (spago). The first reference to spaghetti is found in the Vocabolario Domestico by Giacinto Carena (1846), where it is listed alongside "capelloni, spilloni e vermicelli"; a few years later it appears in the famous Dizionario Tommaseo-Bellini, published in 1861-1879.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Vermicelli is one of the most ancient Neapolitan pasta shapes, so much so that once upon a time pasta-makers were known as vermicellari. A document dated 1284 attests to their sale, while the first published recipe probably dates back to the 15th century, in the "Libro de arte coquinaria" (1464-65), by the celebrated Mastro Martino. The name refers to their shape, reminiscent of small worms (vermi).

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Together with orecchiette and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. It's a dried durum wheat pasta version of the traditional home-made egg pasta shape made using a comb-like tool.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

The Penne Ziti Lisce di Gragnano are hollow and cut on the diagonal for a great texture on the palate.

Pastificio dei Campi is located in Gragnano, an exceptional place for pasta production, where industrial development has led to the loss - partial at least - of the magic linked to the art of this white gold. Our firm aims to restore and sustain the tradition of Gragnano pasta IGP, and seeks to do this in a way that respects craftsmanship and traditional production methods, allowing the raw ingredients and stages of production all the time they need to create a pasta of the very highest quality, the best pasta ever.

Together with maccheroncini al pettine and trofie, this is one of the Pastificio dei Campi shapes produced with a special machine called a baresina. Originally from Puglia, this shape takes its name from its distinctive shape, like little ears.

Lucia’s tomato based products are only made seasonally over the summer months while the Australian tomatoes are at their best, ensuring freshness quality and a great product and most importantly a unique and fresh tomato flavour.

Australia's southern climate is perfect for producing sweet flavour filled tomatoes. Lucia‘s has a purpose built haccap approved tomato manufacturing facility.

Lucia’s tomato based products are only made seasonally over the summer months while the Australian tomatoes are at their best, ensuring freshness quality and a great product and most importantly a unique and fresh tomato flavour.

Australia's southern climate is perfect for producing sweet flavour filled tomatoes. Lucia‘s has a purpose built haccap approved tomato manufacturing facility.

Lucia’s tomato based products are only made seasonally over the summer months while the Australian tomatoes are at their best, ensuring freshness quality and a great product and most importantly a unique and fresh tomato flavour.

Australia's southern climate is perfect for producing sweet flavour filled tomatoes. Lucia‘s has a purpose built haccap approved tomato manufacturing facility.

Lucia’s tomato based products are only made seasonally over the summer months while the Australian tomatoes are at their best, ensuring freshness quality and a great product and most importantly a unique and fresh tomato flavour.

Australia's southern climate is perfect for producing sweet flavour filled tomatoes. Lucia‘s has a purpose built haccap approved tomato manufacturing facility.

Lucia’s tomato based products are only made seasonally over the summer months while the Australian tomatoes are at their best, ensuring freshness quality and a great product and most importantly a unique and fresh tomato flavour.

Australia's southern climate is perfect for producing sweet flavour filled tomatoes. Lucia‘s has a purpose built haccap approved tomato manufacturing facility.