Garofalo Lasagne Sheets 500g
£2.60
52p per 100gProduct information
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 signature pasta ranges.
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!
Country of Origin
Suitable for vegetarians
Storage
Preparation and Usage
Instructions
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Recycling Information
Brand
Manufacturer
Via dei Pastai, 42,
80054 Gragnano (NA),
Italia.
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Return To Address
E-mail: info@pastagarofalo.it
Typical Values | Per 100 g |
---|---|
Energy | 1489 kJ |
351 kcal | |
Fat | 1g |
of which saturates | 0.1g |
Carbohydrate | 70g |
of which sugars | 3g |
Fibre | 3g |
Protein | 14g |
Salt | <0.01g |
Ingredients
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Ratings and reviews
Customer reviews (16)
of 3
Lovely texture
Like all Garofalo pasta, these sheets are brilliant. They hold their shape wonderfully, which makes it much easier to serve portions of lasagne - too many Ive tried end up in a sloppy messy on the plate. They also absorb flavour from the sauces which makes them an all round winner! Highly recommended.
gluey and rubber texture
Bought this and decided to give it a try. Far too gluey even though I have cooked my lasagna with plenty of sauce on top, and cooked long enough time like I usually did. But the texture still quite rubbery!
perfect every time
I have found this to be consistent every time I use it. I mainly use Nigella's Lasagne of Love recipe and I've used this lasagne for that and have frozen it it, prepared and cooked a day after and preordained and cooked same day with no pre-cooking. And have also reheated and no probs.
Thick and gummy
I didn't enjoy the texture. It tasted thick and gummy despite following cooking instructions - I cooked in the oven for 40 mins. You should either precook in boiling water or buy another brand! Not for me.
Good, firm lasagna sheets
These are good lasagna sheets, they keep a nice firm texture after baking. They do need to be pre-boiled.
it's fine
Nice pasta sheets but probably best to just precook it.. The top layer of my lasagne (where there wasn't loads of sauce touching the pasta sheets, and only some bechamel) became a bit of a cracker. I suppose it adds some textural interest but for the sake of convenience, I would look at getting a different brand. For what it's worth, the layers which had contact with more sauce turned out very nicely. Just depends on how much effort you're prepared to put in.
of 3