Meet Pasta Garofalo…
The birthplace of pasta in Italy is Gragnano, a small hillside town tucked between the Amalfi coast and a mountain crest, and that’s also where you’ll find Garofalo – experts in the art of pasta-making since 1789.
Rich knowledge, talent and pride are concentrated in Gragnano, where 200+ years of experience has been passed down through the generations to bring you Garofalo’s signature pasta. Made with two ingredients, durum wheat semolina and water, it’s actually the quality and quantity of the protein (gluten) in the wheat that determines the high quality of their pasta. All of Garofalo’s wheat pasta is made using robust durum wheat semolina, resulting in a high-protein, high-quality pasta that resists over-cooking and retains the al dente texture – especially useful should a few minutes accidently get added to the cooking time. A unique pasta comes from precise choices, discover what makes Garofalo’s production process unique here.
Garofalo has five pasta ranges to choose from: durum wheat, whole durum wheat, organic, gluten-free and a range made from pulses and grains, which is also gluten-free. Many of Garofalo’s pasta shapes are bronze drawn; this is where the pasta dough is forced through a die made of bronze to create the 50+ different shapes, which have a slightly rough texture and porous surface to help the sauce stick to the pasta. Discover the full range of pasta shapes here.
How to cook pasta properly – from the experts
The golden rule is 1, 10, 100: 1 litre of water and 10 grams of salt for every 100g of pasta. Bring the water to a fast boil, add the salt, then the pasta and cook for the time on the pack. Remember, excellent Italian pasta is always served al dente. Garofalo even has a handy video tutorial here to guide you through the process.
Three authentic Italian pasta recipes to inspire you
High quality pasta, cooked correctly speaks for itself. One of the most loved recipes in Italy is Spaghetti Aio e Oio, and simply combines pasta with garlic, olive oil and chilli. Using good quality pasta to create this simple yet delicious dish is both a crowd-pleaser and a life-saver when the fridge is worryingly empty! But if you’ve got a little more time on your hands and fully-stocked cupboards, here are three of Garofalo’s favourite Italian pasta dishes to inspire your dinner tonight.
