Garofalo Orecchiette Pasta

Orecchiette are typical of Puglia, a region of southern Italy. Their name comes from the shape, which looks like a small ear and in Italian orecchio means ear, and the suffix 'etto' means 'small'.
Orecchiette are about 1.75 cm across and slightly domed with thinner centres compared to the edge giving them a variable texture and a place to catch the sauce.

- 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
- Cooks in 13 minutes in boiling water

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

Suitable for Vegans, Kosher - U, Pasta Di Gragnano IGP

Italy

Store in a cool, dry place.

Cooking time 13 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

350g Garofalo Orecchiette,
200g ricotta,
500g Cherry Tomatoes,
Grated pecorino cheese,
1 Onion, chopped,
Basil,
Extra virgin olive oil,
Salt.

Preparation:
Put into a saucepan with a little oil the chopped onion, add tomatoes, washed and cut into quarters, a few leaves of basil, salt, and cook at high heat, turning often until the sauce is dry and properly thickened.
In abundant salted boiling water cook the GAROFALO Orecchiette and drained al dente.
While the pasta cooks, mix in a bowl the ricotta, a spoonful of the sauce and some of the pasta cooking water.
When the pasta is ready drain and pour into the bowl, mix gently, add plenty of chopped basil, a little bit of grated pecorino cheese, stir again and spread sauce on the rest of orecchiette.
Serve with more grated cheese separately.

Bag

Bag - Recycle with bags at large supermarket - Don't recycle at home

Full Product Name:
Pasta Di Gragnano PGI

Usage:
13 Servings

Importer:
Specialist Foods Ltd.,
Highfield Nurseries,
Slip Lane,
Old Knebworth (UK),
Hertfordshire,
SG3 6QG.

Additional Information:
V-Label (European Vegetarian Union) - Vegetarian, V-LABEL.EU

Durum Wheat Semolina

May Contain Mustard, May Contain Soya, Contains Wheat
May contain Soya and Mustard

Kosher; Suitable for Vegans

Garofalo

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.

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

Specialist Foods Ltd.,
Highfield Nurseries,
Slip Lane,
Old Knebworth (UK),
Hertfordshire,
SG3 6QG.
Tel: +44 1438 813444
Fax: +44 1438 816556