Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust organic durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Casarecce is a typical pasta shape of southern Italy. Casarecce pasta is shaped like a very narrow, twisted and rolled tube, and whose name means ‘homemade’, and is best served with a chunky sauce.
Bring a large pan of water to the boil and add salt if required. Keep the water boiling, add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together. Cook for the recommended time, drain and serve.