Garofalo Macaroni Pasta 500g
It is thought that it derives from the 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.
- 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!
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
Features
Brand
Preparation and Usage
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.
Allergy Information
Country of Origin
Manufacturer
Via dei Pastai, 42,
80054 Gragnano (NA).
Return To Address
Mail: info@pastagarofalo.it
Package Type
Recycling Information
Other Information
Pasti di Gragnano PGI
Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu
Recipes
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.
Allergen Information
Ingredients
Dietary Information
Nutritional Data
| Typical Values | per 100 g |
|---|---|
| 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 |