Garofalo Macaroni Pasta 500g

Premium Italian Dry Pasta.

100% Durum Wheat Semolina.

From Gragnano near Naples in Italy.

High in protein and shaped using a bronze die

Suitable for Vegetarians

Koshur certified Garofalo has been making pasta for over 200 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.

Garofalo Elbow Macaroni has been specially developed for the UK market as it is not a shape found in Italy. It is thought that it derives from the term Italian maccheroni in Italy the noun maccheroni refers to straight tubular square-ended pasta. The curved (elbow) macaroni is perfect for Macaroni Cheese, allowing the sauce to surround the tubes both inside and out.

Cooking time 9 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.

Macaroni Cheese Recipe:

The recipe use Gruyere because of its smokiness and nuttiness, which paired with Parmigiano (or Grana Padano) and mature Cheddar, two great examples of umami flavour, is a combination made in heaven. Nutmeg goes really well with the Gruyere and adds a different twist to this recipe.

Serves 4 : 35 minutes

Ingredients:

300g Garofalo Macaroni

100g butter

500ml semi skimmed milk

4 heaped tbsp. flour

½ tsp nutmeg (grated)

60g Gruyere - cubed

60g mature cheddar - cubed

40g Parmigiano Reggiano - cubed

Salt and pepper

Method:

Boil a copious amount of water (at least one litre per 100 g of pasta), and when the water boils add roughly 2 tbsp. of rock salt. The right al dente time for Macaroni is 9 minutes , so to enjoy fully the Garofalo flavour and “bite”, stick to the advised cooking time! When cooked, drain well.

Whilst the pasta is cooking, place the melted butter and the flour in a heavy bottomed saucepan and mix well until you obtain a paste (roux), which is the main ingredient for béchamel sauce. Gradually add the hot milk to this paste and stir continuously to get a smooth creamy sauce. This will probably take 6-7 minutes.

When ready, season well and add the grated nutmeg. Set aside in a warm place.

Mix the pasta and the béchamel sauce in an oven-proof dish, add the 3 types of cheese and stir well. Place the oven-proof dish in a preheated oven (180C) and cook for 15 minutes until you have a crispy golden top.