Garofalo Paccheri Pasta Fresca
Large-format pasta by Garofalo, made from durum wheat semolina.
Garofalo Paccheri Pasta Fresca is a large-format pasta from the Garofalo Pasta Fresca Trafilata range. Shape type: paccheri. Garofalo is a pasta maker from Gragnano near Naples, founded in 1789.
Ingredients: durum wheat semolina. It is fresh pasta rather than dried. It is drawn through bronze dies, which gives it a rough surface.
Cooking time: 5–6 minutes. Pack size: 400 g. Fresh pasta cooks quickly in plenty of boiling salted water and is drained while still firm to the bite. Large shapes are stuffed and baked or served with seafood, tomato and meat ragù sauces.
Allergens: contains gluten (wheat). May contain traces of soy, mustard.
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 5–6 min |
| Main use | Stuffed and baked, seafood, ragù |
| House range | Garofalo Pasta Fresca Trafilata |
How it connects to Pasta
Garofalo Paccheri Pasta Fresca → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Garofalo Pasta Fresca Trafilata, Paccheri
Frequently asked questions
How long do you cook Garofalo Paccheri Pasta Fresca?
5–6 minutes, according to the official Garofalo website.
What is Garofalo Paccheri Pasta Fresca made of?
Ingredients: durum wheat semolina.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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