Snail-shaped pasta

Warda escargots (size 2, 'Pipe Rigate' on the pack) are short curved, ridged tubes made in Sousse, Tunisia, from 100% durum wheat semolina. Their thick wall needs ten to eleven minutes of cooking and gives a pasta that stays firm, even when reheated. Red 500 g bag with the rose logo, like the whole range.

For the consumer, escargots are the pasta for generous sauces: the cavity and ridges trap Tunisian red harissa sauce, meat stews and thick vegetable sauces. They also hold up very well in gratins and in dishes prepared ahead for the next day, which makes them a family-meal favourite.

Why list it

• A distinctive shape next to elbows and shells, widening the choice without duplication.
• A brand Tunisian customers know and associate with Sunday makrouna.
• Holds its texture well after cooking, a plus for restaurants and caterers.
• 24 × 500 g bags per case.

How to use it

Cook the escargots for ten to eleven minutes in plenty of salted water, drain, then toss with a slow-cooked sauce: red lamb sauce, chicken with olives, or vegetables in tomato sauce. On the shelf, place them with the other Warda short pastas and near tomato sauces, tomato paste and harissa.