Product attributes
Vegetarian
Vegan
Shop all Garofalo
Product Information
Ruote pasta is a type of Italian pasta that is shaped like wheels, resembling wagon wheels. The name "ruote" actually means "wheels" in Italian. This unique shape allows it to hold onto sauces well.
Due to its shape, ruote pasta is often used in pasta salads, casseroles, or with thicker sauces that can cling to the pasta. The ridges and holes in the pasta help trap the sauce, ensuring that every bite is flavourful.
Ruote pasta can be fun to eat for both kids and adults due to its playful appearance, and it's a great choice when you want to add a bit of visual interest to your pasta dishes.
- 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!
Due to its shape, ruote pasta is often used in pasta salads, casseroles, or with thicker sauces that can cling to the pasta. The ridges and holes in the pasta help trap the sauce, ensuring that every bite is flavourful.
Ruote pasta can be fun to eat for both kids and adults due to its playful appearance, and it's a great choice when you want to add a bit of visual interest to your pasta dishes.
- 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 100 g |
|---|---|
| Energy | 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.
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.
Ingredients:
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.
Method:
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).
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.
Ingredients:
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.
Method:
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).
Package type
Bag
Recycling information
Bag - Recycle with bags at large supermarket - Don't recycle at home
Other Information
Full Product Name:
Pasta di Gragnano PGI
Pasta di Gragnano PGI
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; Suitable for Vegetarians
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).
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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