Italian Dry Pasta.100% Durum Wheat Semolina.From Gragnano near Naples in Italy.Suitable for Vegetarians.Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.Casarecce originates from Sicily, but is also typical of central southern Italy. Casarecce pasta is shaped like a very narrow, twisted and rolled tube, and whose name means `homemade', and is best served with a chunky sauce.
Suitable for vegetariansProduct information
Italian Dry Pasta.
100% Durum Wheat Semolina.
From Gragnano near Naples in Italy.
Suitable for Vegetarians.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Casarecce originates from Sicily, but is also typical of central southern Italy. Casarecce pasta is shaped like a very narrow, twisted and rolled tube, and whose name means `homemade', and is best served with a chunky sauce.European Vegetarian Union, Vegan, Kosher
Country of Origin
Italy
Storage
Store in a cool, dry place.
Instructions
Cooking time 11 minutes.
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.
Recipe
Pasta Casarecce with spinach and gorgonzola cheese.
Serves 2
Ingredients:
180g Garofalo's Casarecce No. 88,
100g spinach,
70g Gorgonzola,
20g butter,
3 tablespoons milk,
3 tablespoons extra virgin olive oil,
1 clove garlic,
A pinch of salt,
Pepper,
Parmesan.
Preparation :
Wash the spinach and cut it into strips. Put it in a frying pan and cook gently for ten minutes, add a little water if need be to stop the spinach sticking. Mix the oil, garlic, salt and pepper (to taste), and add to the spinach and cook on a medium heat for 5-6 minutes.
Cook the pasta in boiling salted water and when it is al dente, add to the pan with the spinach. Add the diced gorgonzola, butter and, if too dry, the milk. Mix it well and serve. A sprinkling of Parmesan cheese and you're done!
Package Type
Heat Sealed
Recycling Information
Recyclable
Other Information
Full Product Name:
Pasta di Gragnano PGI
Additional Information:
V-Label (European Vegetarian Union) - v-label.eu
Brand
Garofalo
Since 1789 in Gragnano, generations of master pasta-makers have been working to create a unique pasta: pure excellence from the production to the table. Goodness to taste and enjoy with your eyes closed.
Manufacturer
Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Return To Address
www.pastagarofalo.it
Mail: info@pastagarofalo.it
Typical Values
per 100g
Energy
1489 kJ
351 kcal
Fat
1,0 g
of which saturates
0,2 g
Carbohydrate
70 g
of which sugars
3,0 g
Fibre
3,0 g
Protein
14 g
Salt
<0,01 g
Ingredients
Durum Wheat Semolina
Allergen Information
May Contain Soya, Contains Wheat
Allergy Information
It may contain traces of Soybeans
Dietary Information
Suitable for Vegans; Kosher
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