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Nutritional values of Durum Wheat Pasta
349 Kcal/1.478 Kj
Carbohydrates of which sugars
70 g 2,9 g
Fats of which saturated fatty
1,5 g 0,3 g
Durum wheat semolina. May contain traces of egg.
Try Durum Wheat Pipes Pasta Fideua
Ingredients: - 400g ROMERO pipes - 1 L fish stock - 300g monk fish - 350g cuttlefish - 250g tomatoes - 1 onion, garlic, paprika, oil and parsley - salt and saffron
In a clay casserole not very deep put the oil and when it is hot add finely chopped onion. When the onion is golden, add the diced cuttlefish and fry for five minutes. Add peeled and chopped tomatoes, paprika and monkfish washed and cut into small pieces. Lower the heat, add the pipes and cook until pipes have some color. Heat the fish stock. In a mortar mash the garlic, parsley and a little stock. First pour the mix of the mortar with the durum wheat pipes pasta then add stock, seasoning with salt and saffron.
Packing & Delivery
History back to 1926
The origin of the history of Pastas Alimenticias Romero S.A. dates back to 1926 when D. Manuel Romero Marqués founded the company under the name La competidora: Pastas para sopa. It was more of a small workshop where with very artisanal production systems a reduced daily production was obtained.
1st Production Plant of Romero Pasta
The founder with the first workers
1st Machine for Pasta Production
Like Italian pasta but made with the best ingredients from Spain
Since the early 90’ has increased significantly its sales abroad now sending its products to thirty different countries from different continents. Regularly participates in some of the most important food fairs in the world. From the marketing stand point it is a company with experience with all types of clients, of all sizes, from very different countries and different commercial activities and varied needs.
Pastas Alimenticias Romero now has modern and versatile facilities, were tradition and experience are combined with the most advanced Italian technology in the industry.
Packaging systems are also automated allowing the marketing of its more than 70 varieties of pasta, in a wide range of presentations and formats, focused in Wholesale, Horeca and final consumer.
In our case, the semolina comes mainly from the selected Aragonese durum that is appreciated for their quality. Spain is a privileged area for its particular conditions for growing durum wheat. The other ingredients used to manufacture specialties (pasteurized egg, spinach and tomato primarily) are products completely natural and prime quality. No additives, artificial coloring or artificial agents are used