Minardo - Gigli organic durum pasta, 500g

100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

heat up the water in a tall pot, especially if you cook long pasta, then add salt
put the pasta in the boiling water, lower the heat when it starts to boil again
cook until the recommended time, then taste it to see if it is the texture what you wish for
drain it, do not rinse, just mix with any sauce and serve
for pasta salads cool it down under cold water

Gigli is one of the most beautiful pasta shapes and is also known as ‘riccioli’, meaning curls, or ’campanelle’, meaning bell flowers or little bells. However,this pasta is mostly knonwn in Italy as gigli, which is the Italian word for lilies. Gigli pasta most probably originates from Tuscany, this idea is supported by the fact that the lily is the emblem of Florence and has been part of the city’s coat of arms for a long time.

Typical Tuscan regional recipes feature gigli pasta with venison ragu, but it also pairs very well with thick, creamy sauces and vegetable-based sauces (for example leaf vegetable with pancetta). Gigli can also be used in baked pasta recipes.

Minardo makes their pasta from the Russello durum wheat, which is an ancient Sicilian durum grain.

2 100 Ft

Unit price: 4 200 Ft/kg

Out of stock

Manufacturer:

Minardo

Package:

Country of origin:

Italy

Place of origin:

Sicily

Group size:

Special

Flour:

Durum

Cooking time (min.):

6 mins

Egg content:

Without egg

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Minardo - Gigli organic durum pasta, 500g

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