Garofalo Pappardelle Pasta

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.

- 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!

- 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

Italy

Store in a cool dry place.

COOKING TIME 8 MIN.

SUITABLE FOR VEGETARIANS.

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.

Recipe

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).

Method:
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.

Bag

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

Full Product Name:
Pasta di Gragnano PGI

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

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).


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

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