Garofalo Spaghettone Pasta, 500 g

Product Information

The Due Caminiis the gourmet restaurant of Borgo Egnazia, which was renovated in 2018. The menu was also renewed and now features dishes which give a gourmet twist to the great classics of local cuisine. Every meal draws to a close at the " chef’s table", where the diners take a seat to enjoy their dessert and, as they consult the list of ingredients, watch their personalized dessert being created before their eyes. Combines with dishes that have a strong, pronounced taste – meat, fish, seafood. What does spaghettoni look like 📏 Pasta shape Artisanally made pasta is made with just flour and water with no extra colorings, preservatives or additives. It is also usually made with high quality flour, as well as special attention to the water that is used Cacio e pepe has become of the most famous pasta dishes in the world, and yet, you only use three main ingredients to make it. So, I traveled to Rome to find out how to make the silkiest and tastiest cacio e pepe, and now I am sharing my perfect recipe with you! Watch the Cacio e Pepe Pasta video recipe: Place the guanciale in a large frying pan. Set the pan over a low heat and fry gently, stirring occasionally, until most of the fat has rendered out and the guanciale is golden but not crispy.

Spaghettoni is a long, dry pasta similar to classic spaghetti, but has a larger diameter. There are also varieties of this pasta that are twice the length of spaghetti. This enlarged kind looks more spectacular when serving the dish and is also more hearty.

CACIO E PEPE PASTA

As with all things, the process was adopted and industrialized and spread way beyond the pasta drying on the streets of Grangano. It was not long before big companies all over Italy began to produce pasta on a much larger scale, ramping up production by not only using inferior ingredients, but mostly by speeding up the drying process. While these advances has made Italian pasta one of the biggest exports around the world, it has also turned it into something that is a far cry from the traditionally made pasta still being made by some families in Gragnano and other parts of Italy.

Artisanally made pasta is extruded through bronze dies (vs. teflon) which gives it a rough texture that better absorbs the sauce.Cacio e pepe should only be made with pecorino romano cheese. The most traditional pasta makers would look at you like you’re crazy if you used anything else. Pecorino romano has a distinct and complex flavor that only it can bring to this pasta dish, plus it makes such a creamy sauce.