Garofalo Elbow Macaroni Pasta 500g

Garofalo Elbow Macaroni has been specially developed for the UK market as it is not a shape found in Italy. It is thought that it derives from the Italian maccheroni in Italy the noun maccheroni refers to straight tubular square-ended pasta.

The curved (elbow) macaroni is perfect for Macaroni Cheese, allowing the sauce to surround the tubes both inside and out.

Made in Italy. Durum Wheat Semolina Pasta. 14% Protein Pasta. Bronze Drawn Pasta. Pasta Di Gragnano IGP. Suitable for Vegan and Vegetarian Diets. Kosher certified. Egg Free.

Garofalo pasta is formed through a bronze die, this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!

Features: Vegan, Vegetarian, Kosher.

Country of origin: Italy.

Preparation and Usage: Cooking time 9 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.

Package type: Heat Sealed.

Recycling information: Bag - Recycle with bags at large supermarket - Don't recycle at home.

Ingredients: Durum Wheat Semolina.

Allergen Information: May Contain Soya, Contains Wheat. It may contain traces of Soybeans.

Dietary Information: Kosher; Suitable for Vegans; Suitable for Vegetarians.

Brand: Garofalo.

Brand details: Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy. Garofalo has always been a reference point for the high quality of its product and production processes, made now even more effective thanks to the combination of technology and century long artisan know how. Pasta is simply made with water and durum wheat semolina and you can't produce excellent pasta if the best wheat is not used. It is the quality and quantity of gluten present primarily that determines the quality of the wheat. Garofalo uses only high quality, robust durum wheat in its pasta ranges. Today we are one of the leading manufacturers of quality pasta in Italy. Our products are exported to over 60 countries, taking Italian excellence worldwide.

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

Recipes: Macaroni Cheese Recipe: Serves 4 : 35 minutes. Ingredients: 300g Garofalo Macaroni, 100g butter, 500ml semi skimmed milk, 4 heaped tbsp. flour, ½ tsp nutmeg (grated), 60g Gruyere - cubed, 60g mature cheddar - cubed, 40g Parmigiano Reggiano - cubed, Salt and pepper. Method: Boil a copious amount of water (at least one litre per 100 g of pasta), and when the water boils add roughly 2 tbsp. of rock salt. The right al dente time for Macaroni is 9 minutes , so to enjoy fully the Garofalo flavour and bite, stick to the advised cooking time! When cooked, drain well. Whilst the pasta is cooking, place the melted butter and the flour in a heavy bottomed saucepan and mix well until you obtain a paste (roux), which is the main ingredient for béchamel sauce. Gradually add the hot milk to this paste and stir continuously to get a smooth creamy sauce. This will probably take 6-7 minutes. When ready, season well and add the grated nutmeg. Set aside in a warm place. Mix the pasta and the béchamel sauce in an oven-proof dish, add the 3 types of cheese and stir well. Place the oven-proof dish in a preheated oven (180C) and cook for 15 minutes until you have a crispy golden top.