Three authentic Italian pasta recipes to try tonight

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.

1. Spaghetti Alla Chitarra Alla Norma

Created for Garofalo by chef Aldo Zilli, this is a traditional Sicilian pasta dish of sautéed aubergine tossed with tomato sauce and topped with ricotta salata. Spaghetti alla Chitarra is similar to spaghetti but square in shape; chitarra, meaning guitar, was traditionally made by placing flat sheets of pasta over thin strings of steel (like guitar strings) in a wooden frame. The sheets were pressed down onto the device and then the wires strummed so the cut pasta fell through.

2. Macaroni with Mange Tout and Broccoli Topped with a Citrus Crumb

Another recipe created for Garofalo by chef Aldo Zilli. The citrus crumb topping is an alternative to a cheese topping and is perfect for a vegan dish with no dairy substitutes. Garofalo macaroni has been specially developed for the UK; it is not actually a typical Italian pasta shape!

3. Fusilli Provençale with Peppers and Olive Tapenade

Created for Garofalo by Sara Danesin, former MasterChef finalist. This recipe brings together soft tasty peppers and earthy tapenade. It’s a winning combination when mixed with the healthy whole wheat fusilli.

Discover Garofalo’s full range of pasta here. And for a taste of Napoli, head to Napolicious.com where you can discover delicious recipes and share your own ideas.