Garofalo Rigatoni Dry Pasta, 500g

Garofalo Pasta Suitable for Vegan Diets

All Garofalo Signature Pasta is suitable for Vegan diets and does not contain any egg.

There is a reason why Garofalo pasta does not contain egg. Traditionally pasta made without the addition of egg, just using strong flour and water, was more common from Southern Italy. Garofalo has been making pasta since 1789 in Gragnano, a town near Naples in Campania in Southern Italy, and follows the traditions and does not add egg to its Signature range of pasta

Rules for Cooking Pasta

The golden rule for cooking pasta is 1, 10, 100

• That is 1 litre of Water and 10 grams of Salt for every 100gs of Pasta.
• This means starting with a large tall pot filled with cold water, placed on a high heat.
• Bring the water to a fast boil and then add the salt.
• When the water is boiling and you have added the salt, it is time to add the pasta. Never add pasta to cold water!
• If the water is boiling well and you stir the pasta frequently whilst it cooks, there will be no need for any type of oil
• Cook the pasta for the recommended time on the pack
• When draining the pasta it is important to save some of the cooking water and note that the pasta does not need to be rinsed.
• Once drained it is time to add the pasta to the ready prepared hot sauce; that way round, and not the sauce to the pasta.

Pasta Di Gragnano IGP

Famous in Italy and more recently world wide is pasta made in Gragnano, a small town in the province of Naples in Campania, making it worthy of IGP ( Indicazione Geografica Protetta) status. The IGP label specifies that the quality of the food product is directly linked to the region where it is produced, processed, or prepared.

“Pasta di Gragnano IGP” is the only dry pasta variety to be recognized by the European Commission as IGP. The label gives protection to the quality of the pasta produced by those companies that are awarded it. A product that is awarded IGP status guarantees a traditional taste as well as high quality.

Garofalo, who have been producing pasta in Gragnano since 1789 when it obtained a license from the Municipal Council for the production and sale of high quality pasta, is the largest producer of dried pasta with Pasta Di Gragnano IGP status.