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Offer - Garofalo Pappardelle Pasta 500g

4.6 out of 5 (14)

12 out of 14 customers would recommend this product to a friend.

Bundle Offer - Pasta & Sauce for £4

Suitable for vegetarians


Price per 100g: 47.8p


Product Description

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.

Product Information





Store in a cool dry place.


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.


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).

In a large sauce pan, place the EVO, the garlic and the finely chopped shallots and sauté 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 "bite" 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.

Preparation and Usage



Country of Origin



Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA),

Package Type

Re-Closable Packaging

Recycling Information



Allergen Information

Allergens can be found in the ingredients list

Contains Gluten, Contains Wheat


Allergy Advice: For allergens see highlighted ingredients

Durum Wheat Semolina

Dietary Information

Suitable for Vegetarians; Kosher

Nutritional Data

Typical Valuesper 100 g
Fat 1g
of which: saturated 0.1g
Carbohydrate 73g
of which: sugars 2g
Protein 14g
Salt 0.08g


Customer Reviews

4.6 out of 5

14 customers reviewed this product Average rating 4.6

12 out of 14 customers would recommend this product to a friend.

Rating: 5 star out of 5

Thickest, most toothsome papperdelle ever!

Had this with a chunky salmon, spinach, basil, tomato and gorgonzola sauce - superb - this is the pasta this delicious sauce has been waiting for....for several years!

Rating: 5 star out of 5

good taste

Very enjoy it good quality and taste!

Rating: 1 star out of 5

0 of 2 found this review helpful.

Large Rubber Bands anyone?

Worst pappardelle I have ever tasted! Too thick and unpleasant texture! Not for me!

Rating: 5 star out of 5

1 of 1 found this review helpful.

just the best ever

This is perfect dried pasta!

Rating: 5 star out of 5

1 of 1 found this review helpful.

Sooo good!

I cooked the pappardelle with my sicilian grandma's recipe of meatballs in tomato sauce and it was a pure delight! The bag was enough for 4 servings.


Wild Mushroom Pappardelle

Wild Mushroom Pappardelle

This recipe is as easy as it sounds, and yet so delicious: wild mushrooms are at the best in autumn and need little help to turn a simple plate of (good) pasta into something truly special.

25 mins

Pasta with Mushroom Sauce

Pasta with Mushroom Sauce

Easy-peasy inspiration for after-work meals and simple entertaining.

30 mins

Pasta with Pork, Roasted Garlic, and Balsamic Vinegar

Pasta with Pork, Roasted Garlic, and Balsamic Vinegar

Cook's Note If you have the time once you have added the stock, let the sauce simmer over a very low heat for a further 20 minutes. The flavour will improve greatly. If it starts to look a little dry, add some more hot vegetable stock or water.

40 mins

Pasta with Lamb Sauce

Pasta with Lamb Sauce

Cook's Note If you have the time, the lamb sauce will benefit from cooking for longer. Simmer with a lid on, over a very low heat, for an hour. Or transfer to a cast-iron pan and cook in an oven preheated to 200°C (400°F/Gas 6) for an hour or so.

35 mins

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