Fell pasta

Fell is the best-selling short pasta in Tunisia: a small, cleanly cut tube that Italians call ditalini or ditali depending on size. Warda makes it in Sousse from 100% durum wheat semolina and offers several sizes, including Fell 2 (ditalini) and Fell 3 (ditali, slightly larger). It cooks in six to eight minutes depending on the size, with a firm texture that holds up in sauce.

For Tunisian consumers, fell means makrouna: home-style pasta simmered in a red sauce of tomato, harissa and meat, served as a one-pot meal. It also goes into vegetable and chickpea soups, where its small size is ideal, and into cold pasta salads.

Why list it

• Signature pasta of the Tunisian table, bought in volume by families.
• Fast-moving 500 g format.
• Completes the soup range (mhammes, langues d'oiseau) with a pasta for simmered dishes.
• 24 bags per case, common to the whole Warda range.

How to use it

Cook the fell in plenty of salted water for six to eight minutes, drain, then fold it into a tomato sauce sharpened with harissa and tomato paste, with lamb, chicken or chickpeas for a makrouna. On the shelf, give Warda fell a lead position among North African pastas, next to double-concentrate tomato paste, harissa and tabil spice mix.