Garofalo Lumaconi Pasta 500g
£2.75
55p per 100gProduct information
Italian Dry Pasta.
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 die gives Garofalo pasta its premium taste and texture.
Lumaconi are large pieces of open pasta, that look like snail shells (lumaca means snail), and are generally served stuffed and baked.
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 die gives Garofalo pasta its premium taste and texture.
Lumaconi are large pieces of open pasta, that look like snail shells (lumaca means snail), and are generally served stuffed and baked.
Vegetarian, Vegan, Kosher
Country of Origin
Italy
Suitable for vegetarians
Storage
Store in a cool, dry place.
Instructions
Cooking time 11 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.
Recipe By Sara Danesin
Lumaconi with Sara's Ragout.
Ingredients:
1 celery stick,
1 shallot,
1 carrot,
Sprig of thyme, 1 bay leaf, a generous pinch of fennel seeds, 4 juniper berries,
tin of chopped tomatoes,
200 gr of pork mince,
200 gr of beef mince,
50 gr of cubed smoked pancetta,
50 gr parmigiano,
50 ml of red wine,
50 ml of extra virgin olive oil,
1 glass of water with 4 tsp concentrated tomato paste,
400 gr of Garofalo Lumaconi.
Method:
Place carrot, celery and shallot and fine dice with a food processor.
In a frying pan place the oil and pancetta and let it brown gently; add the diced vegetables and sweat for 3/4 minutes;
Add the fennel seeds, thyme, bay leaves and juniper berries and both meats.
Mix well with the vegetables and add the wine. Once this has evaporated, add the tinned tomatoes and the glass of water with the tomato paste, lower the heat, cover the pan with a lid, and allow to gently simmer for 1.5 h minimum.
If the mix appears too dense, add a small quantity of warm water but remember that both tomatoes and the meats both typically release water.
This recipe can be achieved either with a slow cooker or, if you are lucky enough to have an AGA, using the bottom oven.
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
Lumaconi with Sara's Ragout.
Ingredients:
1 celery stick,
1 shallot,
1 carrot,
Sprig of thyme, 1 bay leaf, a generous pinch of fennel seeds, 4 juniper berries,
tin of chopped tomatoes,
200 gr of pork mince,
200 gr of beef mince,
50 gr of cubed smoked pancetta,
50 gr parmigiano,
50 ml of red wine,
50 ml of extra virgin olive oil,
1 glass of water with 4 tsp concentrated tomato paste,
400 gr of Garofalo Lumaconi.
Method:
Place carrot, celery and shallot and fine dice with a food processor.
In a frying pan place the oil and pancetta and let it brown gently; add the diced vegetables and sweat for 3/4 minutes;
Add the fennel seeds, thyme, bay leaves and juniper berries and both meats.
Mix well with the vegetables and add the wine. Once this has evaporated, add the tinned tomatoes and the glass of water with the tomato paste, lower the heat, cover the pan with a lid, and allow to gently simmer for 1.5 h minimum.
If the mix appears too dense, add a small quantity of warm water but remember that both tomatoes and the meats both typically release water.
This recipe can be achieved either with a slow cooker or, if you are lucky enough to have an AGA, using the bottom oven.
Package Type
Heat Sealed
Recycling Information
Recyclable
Other Information
Full Product Name:
Pasta di Gragnano PGI
Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu
Pasta di Gragnano PGI
Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu
Brand
Garofalo
Since 1789 in Gragnano, generations of master pasta-makers have been working to create a unique pasta: pure excellence from the production to the table. Goodness to taste and enjoy with your eyes closed.
E-SHOP:WWW.PASTAGAROFALO.IT
Manufacturer
Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Return To Address
www.pastagarofalo.it
Mail: info@pastagarofalo.it
Mail: info@pastagarofalo.it
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
Durum Wheat Semolina
Allergen Information
May Contain Soya, Contains Wheat
Allergy Information
It may contain traces of Soybeans
Dietary Information
Suitable for Vegetarians; Suitable for Vegans; Kosher
Categories
- Options
- Dietary & Lifestyle
- Brands
Ratings and reviews
4.6
9
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1
10
Customers rated this product
90%
Customers would recommend this product
Customer reviews (8)
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of 2
Chunky chaps
Great big hunks of pasta, brilliant for stuffing but also good for serving just with sauce, which they guzzle up a treat. Yum.
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Perfect Pasta
For when normal penne isn't enough, this pasta is a go to! Cooks quite quickly and tastes great
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stuffed shells!
Excellent for stuffed shells. Boil for 7 mins, stuff and bake for 25 covered in sauce & cheese! Come out perfect every time.
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spinach and ricotta stuffed pasta
Nice large shells for stuffing spinach and ricotta. Precooked sl dente before stuffed. Looked great for our guests
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stuffed pasta
I regularly cook these stuffed with ricotta and parsley, covered in a tomato sauce and baked in the oven - lovely
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perfect pasta
Garofolo dried pasta really is fabulous. This is no exception. Perfect pasta for al forno dishes.
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of 2