Angel hair pasta

Warda cheveux d'ange (angel hair) are very fine short-cut vermicelli, made in Sousse, Tunisia, from 100% durum wheat semolina. They cook in just two to three minutes, making them the fastest soup pasta in the range. The 500 g bag uses the red and green codes of Warda's soup pastas, with 'Vermicelli' printed for non-French-speaking shoppers.

In North African kitchens, cheveux d'ange are first and foremost the pasta of chorba beida, the white chicken-and-lemon soup from Algiers, and of vegetable broths served as a starter. They are also toasted in butter and steamed for sweet seffa with cinnamon, or simply added to evening soups during Ramadan.

Why list it

• Low-cost staple with fast rotation, popular with families and food service.
• Marked sales peak during Ramadan and in winter.
• Express cooking, a selling point for younger shoppers and weekday meals.
• 24 × 500 g bags per case, in line with the rest of the range.

How to use it

Add the vermicelli to simmering soup at the very end of cooking and take it off the heat after two to three minutes so it does not clump. For seffa, brown it in a little butter before steaming. On the shelf, place it with Warda langues d'oiseau, mhammes and chorba frik, near tomato paste and spices.