Garofalo Organic Whole Wheat Fusilli Intergrali 500g

5 out of 5 (13)

12 out of 13 customers would recommend this product to a friend.

Suitable for vegetarians Organic

£1.99

Price per 100g: 39.8p

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Product Description

Italian Organic Whole Wheat Fusilli Dry Pasta.
100% Organic Whole 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. Garofalo whole wheat pasta is made from organic whole durum wheat semolina and shaped through a bronze die to produce quality dry pasta with a slightly nutty flavour. Whole wheat pasta is made using the whole grain and has high protein content, resulting in nutritious pasta with an al dente texture and superb taste.

Of all the Garofalo short cut pasta Fusilli are the most popular in the UK. The spiral shaped design of fusilli makes them perfect for holding chunky sauces, from rich meaty sauces to the simplest of tomato sauce. The fusilli shape is very versatile and works well in a fresh pasta salad. Fusilli originates in central south Italy with the word fusilli coming from the Italian fuso meaning spindle. They were originally created from the idea of rolling spaghetti around a knitting needle.

Product Information

Categories


Storage

Store in a cool, dry place.

Prepare & Use

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

Wholemeal fusilli with walnut, cream of sweet Sardinian pecorino and spicy salami Napoli.
This recipe combines beautifully the real punchy flavours of pecorino from Sardinia, a delicately flavoured sheep's cheese. Authentic Pecorino is made without any added ingredients such as cow's milk. The most famed Sardinian cheese is smoked, spicy and sharp and called Fiore Sardo, which is aged over a long period. The cream I used for this recipe has a mellower taste because is mixed with ricotta (which is not a cheese but a curd), and balances the very strong pecorino taste, making it very easy on the palate. The spicy salame di Napoli (pork-and-beef salami) is ground coarsely and seasoned with salt, garlic, and peperoncino flakes distinguishing itself from the milder salami of the north of Italy. The curing process lasts about four months and sometimes includes smoking. The addition of this particular salame is because of its spiciness, which adds an extra dimension to the dish and complements the wholemeal goodness of the fusilli.
I feel I must make a small note on the use of "peperoncino" in my food/recipes or in ingredients.

In southern Italy, the culture of chillies (peperoncino, capsicum annuum) is a virtue. (We even have an Academy of the chilli pepper!).
From Calabria to Campania and from Puglia to Sicilia, Peperoncino is not only spicy hot, but flavoursome and super-versatile. It can be used on countless dishes, before or whilst cooking or once ready.
The great health benefits of the peperoncino are renowned, from the aim to digestion to its powerful antioxidant properties and its richness in vitamin E.

Ingredients for 4 people:
300g Garofalo wholemeal fusilli,
100g crema dolce di pecorino (mix well 50 g finely grated pecorino from Sardinia and 50 g ricotta),
4 tbsp. extra virgin olive oil,
40 g walnuts beaten in a mortar,
1 clove of garlic,
5g parsley,
½ bay leaf finely shredded,
40g of small cubed piquant salame Napoli,
30 ml of the boiling water when the pasta is drained,
A touch of dried peperoncino (chilli pepper flakes).

Method:
In a sauce pan place, the crushed garlic and the olive oil and gently sauté.
Add the diced (very small it's better) salame and warm gently.
Add the shredded bay leaf, mix well.
Place the walnuts and in a pestle and mortar and make a rough paste.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add roughly speaking 2 tbsp. of rock salt, add the pasta and stir well .The right al dente time for fusilli is 11 minutes, so to enjoy fully the Garofalo flavour and "bite" stick to the advised cooking time! (remember to always keep half a glass of the boiling water to loosen up the sauce and add creaminess to the finished dish).
When cooked, drain the pasta, add the cream of cheese and 30 ml of the pasta water, stir well. Add the chilli pepper and a handful of chopped parsley.
Serve at once.

Country of Origin

Italy.

Manufacturer

Pastificio Lucio Garofalo S.p.A.,
Via Dei Pastai, 42,
80054 Gragnano,
Italy

Package Type

Re-Closable Packaging.

Recycling Information

Recyclable.

Other Information

Click here to download Whole Wheat Fusilli with Walnut, Sardinian Pecorino & Spicy Salami Napoli recipe.

Nutrition

Allergen Information

  • Contains: Gluten, Wheat

Ingredients

Whole Durum Wheat Semolina from Organic Farming.

Dietary Information

Organic
Kosher
Suitable for Vegetarians
Contains Gluten
Contains Wheat

Nutritional Data

Typical Valuesper 100g
Energy1393kj
Energy334kcal
Protein14g
Carbohydrate65g
of which sugars3g
Fat2g
of which saturates0.1g
Fibre8g
Sodium0.032mg


Reviews

Customer Reviews

5 out of 5

13 customers reviewed this product Average rating 5

12 out of 13 customers would recommend this product to a friend.

Rating: 5 star out of 5

26 August 2013

Delicious

I recently decided to stop eating white pasta and tried this instead. My husband and 3 year old daughter love it and I prefer it to the white variety.

Rating: 5 star out of 5

05 August 2013

The best whole wheat pasta ever!

This is the best whole wheat pasta that I and my family have tasted. It doesn't have the dark look to it that other brands of whole wheat pasta have, and it tastes like "normal" pasta. I am usually a stickler for buying own brand products but make the exception to the rule with this product.

Rating: 5 star out of 5

21 May 2013

An exceptionally tasty pasta

I've never tasted pasta as flavourful as this. It definitely adds to your pasta dish and doesn't just act as a vehicle for your sauce. Really delicious and all other dry pastas I've tried simply don't compare.

Rating: 5 star out of 5

06 March 2013

1 of 1 found this review helpful.

Delicious

At last... a tasty, healthy wholegrain pasta. Egg-free, animal-exploitation-free and vegan-friendly.

Rating: 5 star out of 5

21 November 2012

2 of 2 found this review helpful.

Excellent quality and good for you!

We gave this a try as it was on offer and were impressed with the quality and slightly nutty flavour. The texture is very good indeed and when cooked it holds sauce well, without getting soggy like some brands of white pasta I've cooked. Both my children enjoyed it and it's better for them...what's not to love?!

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