Girandole N°34
Cooks in 6 minutes.
To cook 100 grams of pasta you need on average 1 liter of water and 7 grams of salt, i.e. a teaspoon of fine salt, plenty if large.
Girandole is a shape of pasta very similar to Fusilli because of its tubular shape but thiner. Fusilli were born in southern Italy, and owe their name to the spindle, around which the wool was rolled. As well as Fusilli , Girandole enhance the most elaborate and dense sauces, but also the simplest ones, and allow great results even if you want to dare some difficult culinary experiments. The secret to the goodness of Barilla Girandole? The careful selection of fine durum wheat grown and a design, studied to give Barilla Girandole a balanced thickness and extraordinary consistency.
Made with
Durum wheat semolina
Pack size / servings
500g
Benefits
- Carefully selected durum wheat.
- Great attention along the entire supply chain, to always guarantee high levels of quality and food safety.
- Rough texture and always al dente.
- It goes perfectly with all sauces.
- Great source of energy.
- Low glycemic index, keeping you fuller, longer.
Perfect for
Girandole go very well with all sauces in Italian cuisine and highlight the flavors and colors of the ingredients. They are perfect with rich sauces based on meat or ricotta but also with a sauce made from fresh vegetables and Mediterranean herbs.
Ingredients
Durum wheat semolina, Water
Nutrition facts
Values | Units | Average Nutritional Values |
|---|---|---|
ENERGY | kcal | 359 |
ENERGY | kJ | 1291 |
FAT | g | 2,0 |
OF WHICH: SATURES | g | 0,5 |
CARBOHYDRATE | g | 71,2 |
OF WHICH: SUGARS | g | 3,5 |
FIBRE | g | 3,0 |
PROTEIN | g | 12,5 |
SALT | g | 0,013 |
Cooking instructions
To cook 100 grams of pasta you need on average 1 liter of water and 7 grams of salt, i.e. a teaspoon of fine salt, plenty if large. 1. Bring 3-4 quarts of water to a rolling boil. 2. Add salt. 3. Add Pasta and cook following the instructions on the pack (Stir occasionally). 4. Drain gently and serve. Passive cooking, also known as flame-out cooking, is a technique that has existed since the mid-19th century. It is an alternative method for cooking pasta that allows you to save energy and reduce CO₂e emissions by up to 80%*. To adopt it, simply turn off the stove after 2 minutes of active cooking, cover the pot with a lid and wait for the right cooking time. Obviously, as with all cooking methods, following the correct times is essential.
Reduce Environmental Impact During Cooking
- Use only as much water as needed
On average 1 liter per 100 grams of pasta. This way you reduce your impact on water resources. - Put the lid on the pot
The water will boil in less time. - Add the salt when the water is boiling.
Salt slows down the boiling by wasting gas. - Turn off the heat halfway through cooking
Putting the lid on, the pasta continues to cook even when the heat is off. - Reuse the pasta cooking water for washing dishes
Avoiding having to heat another one.
