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GRAGNANO PASTA PGI AFELTRA GIANT ELICA ITALIAN WHEAT BRONZE 500g

£9.9£99Clearance
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Our Recommendation: Elica Gigante - Pasta di Gargano IGP pairs exceptionally well with a variety of ingredients and sauces. Its firm texture and distinct shape make it perfect for capturing rich and hearty sauces, such as ragù, marinara, or creamy Alfredo. In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned. The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region. The "Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer. The production process consists of five phases:

GARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests. Mixing and Kneading: The durum wheat semolina is mixed with water. The subsequent kneading phase ensures that the well-worked dough becomes homogeneous and elastic.For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers. Cooling and Stabilization: The final element of the drying process is the cooler, which brings the pasta to room temperature while stabilizing its temperature before exposing it to the external environment. Place spaghetti on a serving plate. Top with the remaining zucchini, a little bit of pepper, and more grated parmigiano. And there you go, your spaghetti alla Nerano is ready to be enjoyed! Useful Tips and Notes The choice of a venue rich in history and tradition is not accidental but reflects the intentions of Pastificio D'Aniello to still preserve, in the era of advanced technologies, the artisan production methods, the attention to every single detail, from the selection of raw materials to control the phases related to production.

Flavour profile: The taste of this product, Elica Gigante - Pasta di Gargano IGP 500g, can be described as rich, savory, and authentic. It has a distinctive flavor that captures the essence of the Gargano region in Italy. The pasta is known for its firm texture and ability to hold sauce well, making each bite a delightful experience. This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. Our pasta is freshly made every morning and cooked with a respect for the tradition and techniques passed down the generations from the cooks who taught us our craft. We add to that tradition by following the science behind the pairing of pasta shapes with the right sauces, so you get all the delicious flavour in every mouthful. And we make fresh pasta affordable for all to indulge in on a regular basis, just like Italians do.Finding a pasta shape I have never heard of before is a pretty exciting experience for me! Such was the case with elicoidali. I actually bought this pasta without looking at the name as I assumed it was a small rigatoni. Obviously I was wrong. Yes, elicoidali look like rigatoni but on closer inspection they are quite different. Like rigatoni, this pasta is a tube shape but the ridges are curved around the tube rather than straight and the pasta itself is slightly curved and narrower than rigatoni. A pasta with two names? COOLING AND STABILIZATION: the final element of drying is the cooler which brings the pasta to room temperature while still at drying temperature and then stabilizes its temperature before placing it in the external environment; At Emilia’s we love-soul warming comfort food. Everything we do revolves around the essence of Italian cuisine – freshness and simplicity. We believe Italian pasta should be served in a casual way with the generosity and warm welcome of previous generations. Just as Nonna would have done it.

Add zucchini to the pan, reserving some for garnish. Pour a ladleful of the pasta cooking water and stir in the zucchini, mix for two minutes to rehydrate the vegetables.

More Elicoidali

DRYING: drying varies according to the formats and in any case takes place at a temperature between 40 and 60 ° C for a period of between 6 and 60 hours. The drying phase is obtained through the static cells; The Pastificio D'Aniello offers products of the highest quality in compliance with the IGP PASTA DI GRAGNANO disciplinary. Drying: The drying process varies depending on the pasta shapes and occurs at temperatures ranging from 40°C to 55°C for a period between 18 and 60 hours. The drying phase is achieved using static cells. Start by placing a large pot with water over high heat. While waiting for the water to boil, start with the recipe…

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