Indulge in the authentic taste of Italy with Garofalo Spaghetti, a premium pasta crafted in Gragnano near Naples for over 300 years. Made from 100% durum wheat semolina and shaped using a bronze dye, this spaghetti offers an unparalleled texture and flavour. Perfect for both simple and elaborate dishes.
- Traditional Gragnano pasta: Enjoy the authentic taste and texture of pasta made in the heart of Italy.
- 100% Durum Wheat Semolina: Made with high-quality ingredients for superior taste and texture.
- Bronze Die Cut: Giving it a unique roughness that enhances sauce adherence.
- Vegetarian Friendly: Suitable for vegetarians and vegans.
- Classic long length: 20.5 inches long, wrapped for a traditional look.
Description
xItalian 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 dye gives Garofalo pasta its premium taste and texture.Probably the most popular and most simple pasta shape in the world! Spaghetti originates in Naples, where Garofalo pasta is made. Spaghetti is the plural form of the Italian word spaghetto, meaning "thin string" or "twine. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm (10-12 in) lengths. The Garofalo traditional spaghetti is 20.5 inches long and wrapped in attractive paper for the full traditional look. Along with a classic bolognaise sauce, seafood is a popular combination with spaghetti.Recipe: Spaghetti Alla Siciliana with Swordfish, Salmoriglio & Taggiasche Olives
Suitable for vegetarians Importer address: Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth,
Hertfordshire, SG3 6QGProduct 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 dye gives Garofalo pasta its premium taste and texture.
Probably the most popular and most simple pasta shape in the world! Spaghetti originates in Naples, where Garofalo pasta is made. Spaghetti is the plural form of the Italian word spaghetto, meaning hin string\ or wine. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm (10-12 in) lengths. The Garofalo traditional spaghetti is 20.5 inches long and wrapped in attractive paper for the full traditional look. Along with a classic bolognaise sauce, seafood is a popular combination with spaghetti.
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 By Sara Danesin
Spaghetti alla siciliana with swordfish, Salmoriglio and Taggiasche olives.
Ingredients for 4 people:
400g Garofalo spaghetti,
250 g loin of swordfish finely diced,
30 g parsley,
30 g small capers (in brine, washed),
10 g bay leaves ,
50 g Taggiasche olives not pitted (available in any good Italian delis),
2 cloves of garlic,
tea spoon anchovy paste,
30 ml extra virgin olive oil,
Lemon juice to taste,
30 ml white whine.
Method:
In a small food processor blitz all herbs and capers to a fine paste. Add the lemon juice (2 teaspoons) and 20 ml of olive oil and set aside.
In a large frying pan, place the olive oil and the anchovy paste and the garlic and gently warm through until the paste is completely dissolved.
Add the finely diced swordfish, the herbs salmoriglio and simmer. Add the white wine and cook until the smell of wine has dissipated and the fish is cooked ( be aware this fish should only take a maximum of 2 minutes !
At the end add the Taggiasche olives.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt, roughly speaking 2 TBS rock salt, add the pasta. Cook to al dente (for Spaghetti 11 minutes).
When cooked, drain the pasta, add to the sauce and stir well.
Add a splash of olive oil and serve at once.
Package Type
Bag
Recycling Information
Bag - Recycle with bags at large supermarket - Don't recycle at home
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).
Return To Address
Via dei Pastai 42,
80054 Gragnano (NA),
Italia.
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
Shipping Details
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