Garofalo Spaghetti 500g
£1.17
£2.3523.4p per 100gProduct information
100% Durum Wheat Semolina.
From Gragnano near Naples in Italy.
Suitable for Vegetarians.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze dye gives Garofalo pasta its premium taste and texture.
Probably the most popular and most simple pasta shape in the world! Spaghetti originates in Naples, where Garofalo pasta is made. Spaghetti is the plural form of the Italian word spaghetto, meaning "thin string" or "twine. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm (10-12 in) lengths. The Garofalo traditional spaghetti is 20.5 inches long and wrapped in attractive paper for the full traditional look. Along with a classic bolognaise sauce, seafood is a popular combination with spaghetti.
Country of Origin
Suitable for vegetarians
Storage
Preparation and Usage
SUITABLE FOR VEGETARIANS.
Instructions
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.
Recipe By Sara Danesin
Spaghetti alla siciliana with swordfish, Salmoriglio and Taggiasche olives.
Ingredients for 4 people:
400g Garofalo spaghetti,
250 g loin of swordfish finely diced,
30 g parsley,
30 g small capers (in brine, washed),
10 g bay leaves ,
50 g Taggiasche olives not pitted (available in any good Italian delis),
2 cloves of garlic,
½ tea spoon anchovy paste,
30 ml extra virgin olive oil,
Lemon juice to taste,
30 ml white whine.
Method:
In a small food processor blitz all herbs and capers to a fine paste. Add the lemon juice (2 teaspoons) and 20 ml of olive oil and set aside. In a large frying pan, place the olive oil and the anchovy paste and the garlic and gently warm through until the paste is completely dissolved.
Add the finely diced swordfish, the herbs salmoriglio and simmer. Add the white wine and cook until the smell of wine has dissipated and the fish is cooked ( be aware this fish should only take a maximum of 2 minutes !
At the end add the Taggiasche olives.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt, roughly speaking 2 TBS rock salt, add the pasta. Cook to al dente (for Spaghetti 11 minutes).
When cooked, drain the pasta, add to the sauce and stir well.
Add a splash of olive oil and serve at once.
Package Type
Recycling Information
Other Information
Pasta di Gragnano PGI
Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu
Brand
Manufacturer
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Typical Values | per 100g |
---|---|
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 |
Ingredients
Allergen Information
Allergy Information
Dietary Information
Categories
- Options
- Dietary & Lifestyle
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Ratings and reviews
Customer reviews (56)
of 10
Best pasta
Garafalo is the best pasta, so glad Ocado stock it. Since discovered it’s also the pasta my relatives in Italy use too so that’s a good sign.
Great texture.
Tried this for the first time after reading the 5 star reviews, it’s lovely and will be on our favourites list from now on.
Good quality
Its not fresh but other than that there's really nothing you could hold against it. Wonderful.
very good spaghetti
got this in a sale and it's very good I like Barilla pasta but this is just as good
Worth paying more
Do your tastebuds a favour - even if you’re the most cynical tightwad you’ll be delighted with the quality. Even a very simple tomato sauce, or a kiss of olive oil and grated fresh Parmesan, is elevated to gourmet levels.People don’t often give enough importance to the actual quality of the pasta in this country which is a shame and silly because it’s the main part of the meal when eating pasta! The difference is of course notable and definitely worth it. You will feel more satisfied, more full, more pleased with the dish and that the sauce isn’t wasted on cheap supermarket slimy horrible ones. Make the best pasta you can make and enjoy the rewards! A little expensive compared to supermarket pasta but tastes significantly better!
Great pasta
Love this pasta
of 10