For a taste of the Mediterranean, try combining this pasta with fresh cherry tomatoes, garlic, basil, and extra virgin olive oil. Add a sprinkle of Parmesan cheese to enhance the flavors. GARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests. While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Stir the garlic until fragrant, then remove it from the pan. The Pastificio D'Aniello offers products of the highest quality in compliance with the IGP PASTA DI GRAGNANO disciplinary. Don’t stop mixing. And I mean vigorously because you need to create that luscious cream and that can be achieved only by mixing, mixing, and mixing.

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.

Experiment with different flavors and ingredients to create your own unique combinations. Elica Gigante pasta offers a versatile canvas for culinary exploration and is sure to satisfy your cravings for a truly authentic Italian meal Work in batches. So the zucchini won’t overcrowd the pan and overlap, preventing them from frying evenly.

EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn in "dies", that is tools exclusively in bronze, which allow to give the dough a rough surface, determining its shape; 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. 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. In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned. For a lighter option, toss Elica Gigante pasta with roasted vegetables like zucchini, bell peppers, and eggplant. Drizzle with a balsamic reduction and top with crumbled feta cheese for a delightful vegetarian dish.

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This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product. 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. The Pastificio D'Aniello located in Gragnano, is located inside the historic ALFONSO GAROFALO factory, today considered industrial archeology. 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;

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? Stir ( mantecate) spaghetti thoroughly for one minute or until the cheese has melted and turned into a creamy sauce that perfectly coats the pasta. Extrusion: An essential phase in obtaining a good quality final product. Once the dough is prepared, it is extruded through "dies," which are tools made exclusively of bronze. This imparts a rough surface to the pasta and determines its shape. Prep, cook, and enjoy. Immediately, this is a meal to be enjoyed just out of the pan, don’t allow it to cool down or the cheese will clump.

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Place fried zucchini ona paper towel-lined plate to drain oil. Once all zucchini are done, sprinkle with a pinch of salt and a few hand-torn basil leaves.