Paigambari Wheat Pasta Explained

Paigambari pasta carries through the same aroma that sets the flour and daliya from this wheat apart, noticeable even once a sauce is tossed through it.

What to expect

Carries through the same aroma that defines Paigambari flour, daliya and semolina, noticeable even under a sauce.
Best paired with a simple sauce, oil and garlic or a light tomato, where the wheat's own flavour is not overwhelmed.
Sits closer to Banshi than Kathiya on hardness, so boiling time and water needs both stay fairly close to a standard pasta recipe.
Buy in smaller quantities if aroma is your reason for choosing it, since it fades with storage time the same way the flour does.
Pairs naturally with a herb forward finish, basil or coriander, rather than a heavy cream or cheese sauce that would mask it.

Picked this week

Paigambari pasta

Sajerah Farm II · Sajerah

Pasta Paigambari Wheat

$1.14 · 500 GM

Our standards

Paigambari pasta questions

Why choose Paigambari pasta over the other two?: Mainly for its aroma, which shows best under a simple sauce rather than a heavily spiced or sauced dish.
Does Paigambari pasta cook faster than Kathiya?: Yes, it is moderately hard rather than dense, so it cooks a little faster and needs less boiling time.
How should I store Paigambari pasta to keep the aroma?: Keep it airtight, away from strong smelling spices, and use it within a few weeks rather than stocking a large quantity.
What sauce suits Paigambari pasta best?: Something simple, oil and garlic or a light tomato, so the wheat's own aroma is not competing with heavy spicing.

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