£5.09
Indulge in the authentic taste of Italy with Garofalo Pappardelle pasta, crafted from 100% durum wheat semolina near Naples. These large, flat ribbons, perfect for rich sauces, offer a premium pasta experience. Enjoy a taste of tradition.
- Premium Quality: Made with 100% durum wheat semolina using a bronze die for superior taste and texture.
- Traditional Recipe: Crafted using time-honoured methods passed down through generations.
- Versatile Pasta: Ideal for a wide range of sauces, especially rich and chunky ones.
- Vegetarian Friendly: Suitable for vegetarian diets.
- Authentic Italian Taste: Experience the authentic flavor of Gragnano pasta-making.
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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 die gives Garofalo pasta its premium taste and texture.Pappardelle Nido are large flat ribbons of pasta curled up into nest (nido) shapes They originate in the centre-north of Italy and more precisely in Tuscany, where they are found in many traditional recipes. The name also originates from the Tuscan dialect, the verb "pappare" means to `gobble up'By just serving Pappardelle you create a special effect; they work with all types of sauces but especially chunky rich game sauces were traditionally served with Pappardelle.Recipe:Â Pappardelle with Gorgonzola Porcino and Radicchio
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.
Pappardelle Nido are large flat ribbons of pasta curled up into nest (nido) shapes They originate in the centre-north of Italy and more precisely in Tuscany, where they are found in many traditional recipes. The name also originates from the Tuscan dialect, the verb \pappare\ means to `gobble up'
By just serving Pappardelle you create a special effect; they work with all types of sauces but especially chunky rich game sauces were traditionally served with Pappardelle.Vegetarian, Vegan, Kosher
Country of Origin
Italy
Storage
Store in a cool dry place.
Preparation and Usage
COOKING TIME 8 MIN.
SUITABLE FOR VEGETARIANS.
Instructions
Cooking time 8 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
Pappardelle with Gorgonzola, porcini, radicchio and pine nuts.
Ingredients for 4 people:
300g of Garofalo pappardelle,
80-100g gorgonzola dolce,
40 ml milk,
30g pine nuts,
20ml of extra virgin olive oil,
1 clove of garlic,
1 banana shallot finely chopped,
15g Chioggia radicchio, finely shredded (Use red endive, if radicchio not available),
15g dried porcini (reconstitute in 70-80 ml hot water for 20 minutes).
Remember to keep the soaking water for thinning the sauce afterwards to intensify its flavour.
(When well rehydrated chop finely to a paste).
Method:
In a large sauce pan, place the EVO, the garlic and the finely chopped shallots and saut slowly taking care not to burn the garlic. Dilute the shallots mix with some of the dashi (porcini soaking liquid) .Add the gorgonzola, and melt gently. Add the milk to keep the cheese creamy and loose.
In a separate dry pan toast the pine nuts, chop roughly and keep it aside.
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 tbsp. of rock salt), add the pasta, stir well from time to time. The right al dente time for pappardelle is 8 minutes, so to enjoy fully the Garofalo flavour and ite\ stick to the advised cooking time!
Drain the pasta, (saving some of the water for the sauce) and pour the gorgonzola sauce in, mix well, adding 10 ml of boiling water, then the pine nuts and a handful of the radicchio finely shredded. The addition of the radicchio must be done for last to maintain its vibrant colour.
Adjust seasoning 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
Importer:
Specialist Foods Ltd.,
Highfield Nurseries,
Slip Lane,
Old Knebworth (UK),
Hertfordshire,
SG3 6QG.
Brand
Garofalo
Since 1789 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
Via dei Pastai 42,
80054 Gragnano (NA),
Italia.
Typical Values
per 100 g
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 Mustard, May Contain Soya, Contains Wheat
Allergy Information
May contain Soya and Mustard
Dietary Information
Suitable for Vegans; Kosher
