The famous Bird’s Tongue pasta made from semolina
Originating from North Africa, Bird’s Tongue pasta is a unique and flavourful type of pasta characterized by its small, rice-like shape. These Arabesque pasta varieties are used in a variety of delicious dishes. Whether simmered in soups or steamed on their own, it adds texture to your dishes. Our pasta is made from rigorously selected durum wheat semolina to guarantee premium quality.
Storage
To be stored in a dry place
Weight
500g
Servings
4 people
A preserved method of manufacturing
Bird’s Tongue pasta has been served on our tables for centuries. Their exact origin remains uncertain, but their presence in the culinary traditions of Mediterranean countries and the Maghreb testifies to a rich heritage. Certain versions link them to the Arab incursions throughout the Middle Ages, emphasizing the impact of Berber culture. Indeed, according to tradition, these pastas were made by hand. Semolina was mixed with water and salt to form a firm and homogeneous dough. After that, it was kneaded for a very long time to give it an elastic and smooth texture.
It was then divided into small pieces rolled by hand, forming long thin sticks. These were then cut into small segments about 1 to 2 centimetres in length, creating the characteristic shape. After that, the pasta was left outside to dry fully in the sun. This guaranteed excellent preservation and a texture that would not crumble when cooked. These days, this laborious manufacturing process does not allow families to enjoy it freely. Zerda bird’s tongue pasta is made using the ancestral process to make your life easier without losing its unique taste. The semolina is extruded through a metal plate in which each pasta is delicately shaped. Then, they are uniformly dried using air blown over their surface. This process ensures the integrity of the product, preserving its quality and unique flavour.
Bird’s Tongue, the star of Algerian soups
Bird’s Tongue pasta is highly versatile. It is widely appreciated in many countries and in various dishes. Their firm yet creamy texture adds a touch of indulgence to typical dishes. For example, they are used in soups and stews. Because of their small size, they cook rapidly and give these meals a unique texture. These Arabic pastas are used in popular and economical dishes such as the famous Chorba. This soup, known to be the epitome of sharing, brings families together at the breaking of the fast. It has vegetables like carrots or courgettes, meat (lamb, chicken, or beef), and spices with flavours from the Maghreb region. Zerda pasta is meant to be comforting and friendly. Their consistency and their ability to absorb the flavours of sauces and broths make them an ideal choice for family meals. They are the origin of warm and memorable memories!