Garofalo · 500 g
Garofalo Penne Rigate Pasta
What it is
Garofalo Penne Rigate is a type of dried pasta made from durum wheat semolina. It is shaped like short tubes with angled ends and has ridges on the outside. These ridges help the pasta hold onto sauces. Garofalo is known for producing high-quality pasta using traditional methods.
How people cook with it
This pasta shape is very versatile and works well with a variety of sauces and preparations.
- With chunky vegetable sauces
- In baked pasta dishes
- With creamy sauces
- As a base for pasta salads
To cook Garofalo Penne Rigate, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to the package directions until al dente, which means it should be tender but still firm to the bite. Drain the pasta well, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Penne rigate, with its ridged surface, is designed to capture and hold sauces better than smooth penne. The durum wheat semolina used by Garofalo contributes to a firm texture that holds up well during cooking and when mixed with sauces.
Who it is for
Home cooks and professional chefs who appreciate quality pasta for everyday meals and special occasions.
How to keep the rest
Store any unopened packages of Garofalo Penne Rigate in a cool, dry place away from direct sunlight. Once opened, transfer any remaining pasta to an airtight container to keep it fresh and prevent it from absorbing odors or moisture.