Rechta pasta
Among our selection of traditional Algerian pastas, Rechta embodies more than just a dish; it is a precious cultural heritage for millions of people. It represents a living testimony of culinary traditions passed down through generations. In fact, making these noodles by hand is a cherished skill passed on with care for several centuries within many families.
Since we value these gastronomic customs and have great respect for them, we have decided to make original Rechta pasta accessible to as many people as possible. Our objective is to allow everyone to enjoy the richness of these flavours more easily, according to their preferences. Our pasta perfectly adjusts to your preparations, whether it is fresh or dried.
Storage
to be stored in a cool place
Weight
500g
Servings
4 people
The origins of Rechta
Rechta pasta is characterized by its unusual shape, which makes it both authentic and unique. Its long, thin appearance, resembling thin pasta ribbons, offers a truly distinctive culinary experience.
This dish has been served for centuries. Although its exact origin is unknown, there are several signs that point to the Turkic-Mongol region. Its first mention dates back to the historian Ibn Khaldoun in writings from 1401. Ibn Khaldoun mentions a dish called « richta » (which means « threads ») that was served by the emperor Tamerlane during his conquest of Damascus. Some claim that it originated in Berber culture because traditional cuisine has dishes that are comparable to it. Even if the exact origin of their introduction to Algeria, and specifically to Algiers, remains a mystery, these noodles were warmly adopted and renamed « Algerian Rechta » by our ancestors. Today, they are widely consumed in North African regions, attesting their popularity and deep integration into regional cuisine. hey now stand as an essential culinary pillar, uniting palates and cultures throughout the years.
A culinary journey into the heart of Algeria
The making of Rechta starts with simple and essential ingredients which are durum wheat semolina and water. After careful preparation, the dough is rolled out to a consistent thickness using a rolling pin or pasta maker. This artisanal process gives the pasta a texture that sets it apart from other varieties. Indeed, these noodles retain a rather firm consistency after cooking. The use of durum wheat semolina, chosen for its optimal cooking properties, is attributed to this uniqueness. The noodles must be steamed, thus preserving their delicacy, nutrients, and taste. Placed in the top part of the couscous pot, they gently simmer in the fragrant aromas of the sauce, gradually absorbing the flavours that make them so delicious.
Rechta is a celebratory dish often served during festivals like Eid, Mawlid, or Ramadan. It features a comforting and nourishing white sauce simmered with chicken, turnips, zucchinis, chickpeas, and a touch of cinnamon.
The mini-Rechta: all the fresh excellence in dried form
Looking for a convenient Rechta option? Look no further than our mini-rechta! This dried Algerian classic offers a long shelf life and is perfect for storing or transporting. It has nothing to envy to its fresh counterpart and remains of high quality in taste.
