Garofalo Ruote Pasta 500g
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 dye gives Garofalo pasta its premium taste and texture.
Ruote pasta is more commonly known as cartwheel pasta, since it comes in the shape of a ridged, six-spoke wagon wheel. Ruote literally means wheels in Italian. Ruote pasta makes a great aesthetic addition to soups or pasta salad. It is also great with chunky sauces or meat dishes since it will soak up lots of sauce in the "spokes" of the wagon wheels.
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.
By Sara Danesin
Ruote with bufala mozzarella rocket and cherry tomatoes.
As summer nears, this is the perfect combination for a quick, healthy and nutritious recipe also suitable as part of a family barbecue or picnic. It can also be a great snack for your lunch break.
Buffalo mozzarella is not only nutritious, but it is irreplaceable and very difficult to replicate. Many have tried from Australia, to Argentina, the US and others and most will admit to failure. It is now a DOP (a protected food under EU rules like Parmigiano, Parma ham and Cheddar cheese).
Its moisture is what makes this recipe so rich and inviting. It has 3 main ingredients and for that reason they must be top notch: don't use cheap supermarket brand mozzarella as you will be disappointed.
300g small cherry tomatoes (halved),
2 garlic cloves, finely chopped,
50g finely chopped rocket salad,
60g parmesan cheese (grated),
5 tbsps. Extra Virgin Olive Oil (EVOO),
Salt and black pepper,
1 tbsp. chilli oil,
200g Mozzarella di Bufala diced,
300g Ruote Garofalo.
In a frying pan, put the EVOO and the finely chopped garlic, warm through and then add the halved tomatoes. Cook gently for 3-4 minutes check seasoning and set aside to cool completely. When cool, add the grated parmesan and the chilli oil (or some chilli flakes), the diced buffalo mozzarella.
On a chopping board place the washed rocket and chop roughly and set aside.
In the meantime, boil a copious amount of water (at least one litre per each 100 g of pasta), and when boiling add 2 tbsp. of rock salt, add the pasta and stir well. The right al dente time for Garofalo Ruote is 11 minutes. 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).
Country of Origin
Pastificio Lucio Garofalo S.p.A.,
Via Dei Pastai, 42,
Contains Gluten, Contains Wheat
Durum Wheat Semolina
Suitable for Vegetarians
|Typical Values||100g as sold|
|Energy||357 kcal/1516 kJ|
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