Product attributes
Vegetarian
Vegan
Shop all Garofalo
Product Information
Casarecce originates from Sicily but is also typical of central southern Italy.
Casarecce pasta is shaped like a very narrow, twisted and rolled tube, and whose name means `homemade', and is best served with a chunky sauce.
Evoking the genuine pleasure of handmade homemade pasta, Garofalo Casarecce are suitable for traditional first courses and modern and daring recipes.
The bronze drawing allows obtaining a curved tip and a rolled parchment-like shape which absorb condiments well.
- 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!
Casarecce pasta is shaped like a very narrow, twisted and rolled tube, and whose name means `homemade', and is best served with a chunky sauce.
Evoking the genuine pleasure of handmade homemade pasta, Garofalo Casarecce are suitable for traditional first courses and modern and daring recipes.
The bronze drawing allows obtaining a curved tip and a rolled parchment-like shape which absorb condiments well.
- 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.
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. Cook for the recommended time, drain and serve.
Recipe
Pasta Casarecce with spinach and gorgonzola cheese.
Serves 2
Ingredients:
180g Garofalo's Casarecce No. 88,
100g spinach,
70g Gorgonzola,
20g butter,
3 tablespoons milk,
3 tablespoons extra virgin olive oil,
1 clove garlic,
A pinch of salt,
Pepper,
Parmesan.
Preparation :
Wash the spinach and cut it into strips. Put it in a frying pan and cook gently for ten minutes, add a little water if need be to stop the spinach sticking. Mix the oil, garlic, salt and pepper (to taste), and add to the spinach and cook on a medium heat for 5-6 minutes.
Cook the pasta in boiling salted water and when it is al dente, add to the pan with the spinach. Add the diced gorgonzola, butter and, if too dry, the milk. Mix it well and serve. A sprinkling of Parmesan cheese and you're done!
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
Pasta Casarecce with spinach and gorgonzola cheese.
Serves 2
Ingredients:
180g Garofalo's Casarecce No. 88,
100g spinach,
70g Gorgonzola,
20g butter,
3 tablespoons milk,
3 tablespoons extra virgin olive oil,
1 clove garlic,
A pinch of salt,
Pepper,
Parmesan.
Preparation :
Wash the spinach and cut it into strips. Put it in a frying pan and cook gently for ten minutes, add a little water if need be to stop the spinach sticking. Mix the oil, garlic, salt and pepper (to taste), and add to the spinach and cook on a medium heat for 5-6 minutes.
Cook the pasta in boiling salted water and when it is al dente, add to the pan with the spinach. Add the diced gorgonzola, butter and, if too dry, the milk. Mix it well and serve. A sprinkling of Parmesan cheese and you're done!
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) - v-label.eu
Pasta di Gragnano PGI
Additional Information:
V-Label (European Vegetarian Union) - v-label.eu
Ingredients
Durum Wheat Semolina
Allergen Information
May Contain Soya, Contains Wheat
It may contain traces of Soybeans
It may contain traces of Soybeans
Dietary Information
Kosher; Suitable for Vegans
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
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
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
Mail: info@pastagarofalo.it
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