Garofalo Penne Pasta

Product Information

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" seen on the pasta and perfect for holding sauce.

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, and chunky vegetable sauces,

- 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

Nutritional data

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

Storage

Store in a cool, dry place.

Preparation and Usage

COOKING TIME 11 MIN.

SUITABLE FOR VEGETARIANS.

Cooking guidelines

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. 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 sauté gently making sure shallots don't brown (as they become bitter).
Add the peppers and sauté 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

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

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