Farfalle Pasta With Garlic & Pepper-250 g

Farfalle all'Aglio e Peperoncino are colorful bowtie pasta made with Durum Wheat Semolina and garlic and chili pepper. Garlic and Chilli Farfalle from Antica Madia are bronze extruded and dried slowly at a low temperature to achieve a better texture. Enjoy this pasta with your favorite sauce and an excellent Umbrian or Tuscan Extra Virgin Olive Oil. Directions: Suggestions for a perfect dish: Use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately. Ingredients: durum wheat semolina, dehydrated chili, dehydrated garlic, and paprika. Cooking time: 7-8 minutes. Company History: Pasta Antica Madia was founded in 2000, as a result of the great love from its owners, Ivo and Maria grazia, to their land's traditions, the Langhe area. Located in the very heart of Piedmont, in Diano Alba, La Antica Madia is an artisan family business whose specialty is the dry egg pasta. in recent years, La Antica Madia has specialized in coloured pasta. Only natural raw materials are used to give colour to the pasta: spinach for green, turmeric for yellow, red beet for red and so on.