The shape most homes here reach for first. A short curved tube that holds sauce inside and out.
- Cook
- 8 min
- Pack
- 500 g
- Carton
- 20 × 500 g
Wheat flour, clean water, and the patience to dry it properly. Pasta for Somaliland, made in Hargeisa. Our first line is in development.
Nearly every gram of pasta eaten here has crossed an ocean. We think the last step belongs at home.
The flour already arrives here. What leaves the country is the work of turning it into pasta (the mixing, the pressing, the drying, the packing) and the wages that go with it. That is the part we are bringing home.
We will make an everyday food, and make it seriously. Every batch tested, every carton weighed, and the drying never rushed, because a staple that people eat every day deserves more care, not less.
Each one to be pressed through bronze and dried slow. Each one packed in the format the trade already works in: no new pallets, no new shelf plan.
The shape most homes here reach for first. A short curved tube that holds sauce inside and out.
Cut on the diagonal and ridged along its length, so heavier sauces cling instead of sliding off.
Small conchiglie with a deep hollow. Made for soup, for minced meat, and for children.
Long goods, hung and dried on the stick. The shape restaurants ask for. Our second line.
You already move this product. Once our line is running, the only question is where it comes from, and what it costs you to wait for it.
No bank line tied up, no money sent ahead against a container that has not sailed.
Order locally and collect in days, not months. Stop financing stock on the water.
Priced and settled here. No freight surcharge arriving three months after the invoice.
Tell us what you move each month. We will call you within one working day, and share pricing and terms before the first run.