£4.35
Indulge in the authentic taste of Italy with Garofalo Penne Rigate pasta, crafted from 100% durum wheat semolina. This premium pasta, made using traditional bronze dies, boasts a superior texture and holds sauce perfectly, making it a versatile choice for any meal. Elevate your pasta dishes with this high-quality ingredient.
- Bronze-die cut for superior texture: Experience the difference of traditional pasta-making techniques.
- 100% Durum Wheat Semolina: Enjoy the rich, robust flavor of authentic Italian pasta.
- Perfect for creamy sauces: The ridges hold sauce beautifully, enhancing the flavor of your dish.
- Vegetarian and Vegan friendly: Suitable for a variety of dietary needs.
- Quick and easy 11-minute cooking time: Enjoy a delicious meal without the fuss.
- £4.35
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Description
xItalian Penne Ziti Rigate 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.Penne are probably the most popular tubular pasta types around, The word Penne means "quills" and refers to straight tubes of pasta cut diagonally at the ends (like a quill pen). Rigate means "ridges" which helps hold more sauce on the pasta than the smooth penne type.Penne makes excellent and versatile pasta for many applications because of the very practical design. The angle cut of the end makes a large surface area for sauce to fall into and be drawn up the tube which means they are great for pairing with thick tomato sauces, meat sauces, chunky vegetable sauces, and thick cream sauces.Recipe: Penne Pasta with Cream of Peppers, Oregano and Parmigiano
Suitable for vegetariansProduct information
Italian Penne Ziti Rigate 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.
Penne are probably the most popular tubular pasta types around, The word Penne means \quills\ and refers to straight tubes of pasta cut diagonally at the ends (like a quill pen). Rigate means
idges\ which helps hold more sauce on the pasta than the smooth penne type.
Penne makes excellent and versatile pasta for many applications because of the very practical design. The angle cut of the end makes a large surface area for sauce to fall into and be drawn up the tube which means they are great for pairing with thick tomato sauces, meat sauces, chunky vegetable sauces, and thick cream sauces.Vegetarian, Vegan, Kosher
Country of Origin
Italy
Storage
Store in a cool, dry place.
Preparation and Usage
COOKING TIME 11 MIN.
SUITABLE FOR VEGETARIANS.
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
Cream of peppers, oregano and parmigiano.
Ingredients:
1 yellow and 1 red pepper, de-seeded and diced,
1 shallot, finely chopped,
1 tbsp oregano,
100 gr grated parmigiano,
4 tbsp extra virgin olive oil,
400 gr of Garofalo Penne Rigate.
Method:
Place oil and shallots in a frying pan and saut gently making sure shallots don't brown (as they become bitter).
Add the peppers and saut until very tender; if the mix becomes too dry add some boiling water (a glass will do).
Season to taste (please remember that extra salt will go in with the parmigiano, so don't overdo it).
Place the sauce in a food processor and blitz to a cream, add the oregano.
To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.
The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! Don't bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn't stick.
Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. You may wish to add a splash of extra virgin olive oil. Serve at once and enjoy this most flavoursome, light and inexpensive dish.
This is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: some (but crucially not all) of the sauce finding its way into each penna!
Package Type
Heat Sealed
Recycling Information
Recyclable
Other Information
Full Product Name:
Pasta di Gragnano PGI
Additional Information:
V-Label European Vegetarian Union - Vegan, 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
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 Vegetarians; Suitable for Vegans; Kosher
