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Whilst pasta is perceived as an almost exclusively Italian ingredient the Catalans have been making the traditional dish of fideua for hundreds of years.
This pasta resembles short strands of spaghetti and is used like rice in a paella, paired with a sofrito and seafood to make the classic regional dish.
|Nutrition -||Per 100g|
|Energy||1500kJ / 354kcal|
|of which saturates||0.5g|
|of which sugars||2.3g|
|* Typical values per 100g|
Since 1700 Pastes Sanmarti have been producing types of pasta in Caldes de Montbui, to the north of the city of Barcelona. Using nothing but high-grade wheat flour and the mineral-rich waters of the hot springs of Caldes de Montbui, they produce outstanding fideos.
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