Garofalo Casarecce Dry Pasta 500g 500 g (Pack of 1)

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Garofalo Casarecce Dry Pasta 500g 500 g (Pack of 1)

Regular Price: US$22.99

Special Price US$19.99

Availability: In stock

Supplier: Garofalo

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Rice & Pasta & Pulses Pasta

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In 5-10 Days

US$19.99 Shipping Fees for any Order

GRAND SELECTION

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AMAZING PRICES

Get ready for the amazing and best Supps prices ever!

FIXED RATE DELIVERY

Get your order anywhere on this planet within 5-10 days with a fixed rate of $19.99 (no matter the size of your order)

+1 (844)-467 8777

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Garofalo Premium Italian Pasta from Naples

Garofalo is an Italian company specialising in the production of Pasta. Based in Gragnano in the province of Naples, the company was founded in 1789 when Mr. Garofalo obtained by Roya Decree the official license for making and selling ‘’well-made pasta”. Since then Garofalo pasta has been synonymous with excellence.

Today Garofalo combines artisan knowledge and modern technology in its BRC factory, still located in the town of Gragnano.

Garofalo makes its premium Italian pasta with only two ingredients, wheat and water.

You can’t produce excellent pasta if the best wheat is not used. We only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character.

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta.


Garofalo Pasta Suitable for Vegan Diets All Garofalo Signature Pasta is suitable for Vegan diets and does not contain any egg. There is a reason why Garofalo pasta does not contain egg. Traditionally pasta made without the addition of egg, just using strong flour and water, was more common from Southern Italy. Garofalo has been making pasta since 1789 in Gragnano, a town near Naples in Campania in Southern Italy, and follows the traditions and does not add egg to its Signature range of pasta	Rules for Cooking Pasta The golden rule for cooking pasta is 1, 10, 100 That is 1 litre of Water and 10 grams of Salt for every 100gs of Pasta. This means starting with a large tall pot filled with cold water, placed on a high heat. Bring the water to a fast boil and then add the salt. When the water is boiling and you have added the salt, it is time to add the pasta. Never add pasta to cold water! If the water is boiling well and you stir the pasta frequently whilst it cooks, there will be no need for any type of oil Cook the pasta for the recommended time on the pack When draining the pasta it is important to save some of the cooking water and note that the pasta does not need to be rinsed. Once drained it is time to add the pasta to the ready prepared hot sauce; that way round, and not the sauce to the pasta.	Pasta Di Gragnano IGP Many of Garofalo pasta shapes have the Pasta di Gragnano IGP seal a recognition that means our pasta is made in Gragnano to very high specific standards require for the status. Proud of this recognition that binds us to to our local area we display it on the packaging of our various pasta shapes

Spaghetti Al Pomodoro - for 4 people

1. Place a pan with plenty of water over a high heat. Once boiling, add a dash of salt and cook 400g of Garofalo spaghetti for the time stated on the pack.

2. Meanwhile, heat a glug of olive oil in a pan over a medium heat and fry off 1 clove of garlic. After a few minutes, remove the garlic and add 400g of chopped San Marzano tomatoes and a pinch of salt.

3. Simmer for 10 minutes and then add a handful of fresh basil.

4. Once the pasta is cooked, drain well, add to the pan with the tomato sauce and stir really well.

5. Serve with a sprinkle of Parmesan.

GAROFALO RECIPES. Visit the Notes section on Pasta Garofalo UK Facebook page for Recipes -


Garofalo Pasta Radiatore alla Genovese Created by Aldo Zilli with Garofalo Radiatori pasta includes pasta and potatoes and is a tribute to the Italian frugality and talent for making something delicious out of the humblest of ingredients.	Garofalo Tagliatelle with Mushrooms, Parma Ham, Burrata Cheese & Truffle oil	Garofalo Schiaffoni (Paccheri) with Duck Ragu	Seafood Linguine with Garofalo Pasta Created by Italian chef Aldo Zilli for Pasta Garofalo, this Seafood Lasagne is ideal for a dinner party or a celebration meal, maybe on Christmas Eve

Garofalo is an Italian company specialising in the production of Pasta. Based in Gragnano in the province of Naples, the company was founded in 1789 and since then Garofalo has been synonymous with excellence. Today, Garofalo combines artisan tradition, modern technology and a sound philosophy of production to produce premium quality pasta, carefully controlled at every aspect of the process until the final result is what we consider the absolute best pasta. Garofalo present its premium product in transparent packaging, making it instantly recognisable on the shelf with the philosophy there is nothing to hide and everything to share, and with the belief that high quality pasta is beautiful to look at. INGREDIENTS Durum Wheat Semolina DIRECTIONS Remove all packaging and cook for 9-14 minutes in boiling water BOX CONTAINS Each order comes with 1x500g packs of Garofalo pasta MANUFACTURER CONTACT INFORMATION Pastificio Lucio Garofalo S.p.A., Via dei Pastai, 42 80054 Gragnano (NA), Italy. See more

Made with 100% superior quality durum wheat semolina that is high in protein and results in an al dente cooked pasta texture. Suitable for both Vegan and Vegetarian diet. 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'. A versatile short pasta shape that works well with both light sauces and also chunky thicker sauces. Garofalo's pasta is top quality, produced with the best durum wheat semolina to bring the taste of natural goodness to the table.