Le Moulin - Voir nos champs

Our Pasta

To make delicious pasta, first and foremost you need premium quality semolina flour. To produce this, we work closely with Luxembourg farmers and are always striving to make the process more sustainable and environmentally friendly. For several generations now, our millers have made semolina flour from durum wheat grains that have been carefully selected by traditional methods.

Today, thanks to our semolina flour, we can offer you the first and only pasta that was produced from farms in Luxembourg.

With LE MOULIN pasta, you can enjoy local flavours, from Luxembourg wheat, in your everyday dishes.

Découvrez la gamme

Le Moulin - Pâtes - Pipe Rigate
Le Moulin - Pâtes - Pipe Rigate

Pipe Rigate

Pipe rigate is a curved pasta with a double-ended opening and distinctive ridges that are perfect when eating sauces, making this pasta a favourite for fans of Italian cuisine.

Le Moulin - Pâtes - Macaroni
Le Moulin - Pâtes - Macaroni

Macaroni

This short, smooth and hollow pasta is famous around the world. It works great with light tomato sauces, but also shines when used in oven-baked cheese dishes.

Le Moulin - Pâtes - Penne
Le Moulin - Pâtes - Penne

Penne

This short and hollow pasta are cut on the bias and go best with rich sauces. This is because the ridges of the penne catch the sauce very well. They also work great in gratin dishes.

Le Moulin - Pâtes - Spirales
Le Moulin - Pâtes - Spirales

Spirales

The original shape of those little rolled-up tubes  provide them a very appreciated texture and tasting while being perfect for gratins and cold salads.

Le Moulin - Pâtes - Spaghetti
Le Moulin - Pâtes - Spaghetti

Spaghetti

This popular pasta has come straight from Italian cuisine to your plate, via the fields of Luxembourg. It works great with any sauce, which is why it is the most famous and beloved pasta.

Le Moulin - Pâtes - Spaghettini
Le Moulin - Pâtes - Spaghettini

Spaghettini

The words “spaghetti” and “spaghettini” both come from the Italian “spago”, meaning “thin string”. Spaghettini, however, are thinner than spaghetti, making the pasta deliciously delicate. They work well with refined dishes and oil-based sauces.

Le Moulin - Pâtes - Linguine
Le Moulin - Pâtes - Linguine

Linguine

Linguine is a flatter version of spaghetti. It is typically used in saucy seafood dishes. In the Al Bronzo version, the pasta is stretched between two bronze rollers. This gives it a rougher texture to help spread the sauce along the whole length of the pasta.

Le Moulin - Pâtes - Fusilli
Le Moulin - Pâtes - Fusilli

Fusilli

Small corkscrew-shaped pasta that go really well with rich meaty sauces or cheese. This is because the ingredients blend into the curls of the pasta, bringing you the best of both ingredients. Fusilli also work very well in salads.

Le Moulin - Pâtes - Spätzle
Le Moulin - Pâtes - Spätzle

Spätzle

Not every pasta comes from Italy. Spätzle are a rich and tasty type of pasta that is enjoyed in southern Germany, the alpine region of Italy, Switzerland, Austria and the Alsace region of France. At the crossroads of these European cultures, Luxembourg is now producing its own spätzle.

Le Moulin - Pâtes - Tagliatelle
Le Moulin - Pâtes - Tagliatelle

Tagliatelle

Tagliatelle stand out because of their width and thinness. This pasta goes great with thicker sauces, such as the famous carbonara, making it one of the best-loved types of pasta. Tagliatelle are often used as a base for more traditional dishes, to accompany meat or fish.

The best way to cook pasta!

To fully appreciate our pasta, preserving its quality and taste right down to the plate, good cooking is essential.

Add the pasta to the right quantity of boiling water (1L per 100g of pasta).

Cook the pasta for the recommended time. Keep tasting the pasta as you go to make sure they are just how you like them.

Add a little salt to the water. Not only does it flavour the pasta, but the salt also stops the starch from expanding too much, which stops the pasta from getting too sticky.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.

« Our Luxembourg millers and farmers have developed their impressive know-how over many years, and the results of this can be found in every packet of tasty LE MOULIN pasta. »– Jean Muller, CEO, Moulins de Kleinbettingen

Our pasta comes from the neighbouring countryside

Our entire pasta range is exclusively made from Luxembourgish durum wheat. We work in close collaboration with farmers to ensure the quality of our wheat and therefore of our LE MOULIN pasta.

The pasta is made from wheat grown in a field near you, as you can see from this map where we have marked the location of the farmers we have worked with this year.

View the map
Le Moulin - Nos Champs

Pipe Rigate

Le Moulin - Pâtes - Pipe Rigate

Usages

Pipe rigate is a curved pasta with a double-ended opening and distinctive ridges that are perfect when eating sauces, making this pasta a favourite for fans of Italian cuisine.

Macaroni

Le Moulin - Pâtes - Macaroni

Usages

This short, smooth and hollow pasta is famous around the world. It works great with light tomato sauces, but also shines when used in oven-baked cheese dishes.

Penne

Le Moulin - Pâtes - Penne

Usages

This short and hollow pasta are cut on the bias and go best with rich sauces. This is because the ridges of the penne catch the sauce very well. They also work great in gratin dishes.

Spirales

Le Moulin - Pâtes - Spirales

Usages

The original shape of those little rolled-up tubes  provide them a very appreciated texture and tasting while being perfect for gratins and cold salads.

Spaghetti

Le Moulin - Pâtes - Spaghetti

Usages

This popular pasta has come straight from Italian cuisine to your plate, via the fields of Luxembourg. It works great with any sauce, which is why it is the most famous and beloved pasta.

Spaghettini

Le Moulin - Pâtes - Spaghettini

Usages

The words “spaghetti” and “spaghettini” both come from the Italian “spago”, meaning “thin string”. Spaghettini, however, are thinner than spaghetti, making the pasta deliciously delicate. They work well with refined dishes and oil-based sauces.

Linguine

Le Moulin - Pâtes - Linguine

Usages

Linguine is a flatter version of spaghetti. It is typically used in saucy seafood dishes. In the Al Bronzo version, the pasta is stretched between two bronze rollers. This gives it a rougher texture to help spread the sauce along the whole length of the pasta.

Fusilli

Le Moulin - Pâtes - Fusilli

Usages

Small corkscrew-shaped pasta that go really well with rich meaty sauces or cheese. This is because the ingredients blend into the curls of the pasta, bringing you the best of both ingredients. Fusilli also work very well in salads.

Spätzle

Le Moulin - Pâtes - Spätzle

Usages

Not every pasta comes from Italy. Spätzle are a rich and tasty type of pasta that is enjoyed in southern Germany, the alpine region of Italy, Switzerland, Austria and the Alsace region of France. At the crossroads of these European cultures, Luxembourg is now producing its own spätzle.

Tagliatelle

Le Moulin - Pâtes - Tagliatelle

Usages

Tagliatelle stand out because of their width and thinness. This pasta goes great with thicker sauces, such as the famous carbonara, making it one of the best-loved types of pasta. Tagliatelle are often used as a base for more traditional dishes, to accompany meat or fish.