How to Incorporate Garlic and Parsley Twisted Pasta into Your Cooking?
For one serving of the dish, 100 grams of dry pasta will suffice. However, if you prefer to accompany your dishes with pasta, 80 grams will be enough. The preparation is straightforward: simply plunge the pasta into a pot of salted boiling water and let it cook for 6 to 8 minutes, depending on your preferences. Be sure to use 1 liter of water for every 100 grams of pasta.
Some Recipe Ideas for Using Garlic and Parsley Twisted Pasta:
- Revisited Aglio e Olio Pasta: Sauté cooked garlic and parsley twisted pasta in olive oil with finely chopped garlic, fresh parsley, and crushed red peppers. Top with grated Parmesan for a modern version of the classic Aglio e Olio.
- Seafood Pasta: Cook garlic and parsley twisted pasta and sauté them with various seafood such as shrimp, mussels, and squid. Add a drizzle of lemon juice for a burst of seafood flavors.
- Pasta Salad: Cool cooked garlic and parsley twisted pasta, then mix them with chopped cherry tomatoes, olives, and a light vinaigrette made with olive oil and lemon juice.
- Garlic and Parsley Chicken and Broccoli Pasta: Sauté chicken pieces with broccoli florets. Incorporate cooked twisted pasta for a balanced and hearty dish.
The Intense Flavors of Garlic and Parsley Twisted Pasta
The robust aroma of garlic, finely integrated into the pasta spirals, brings a flavorful and slightly spicy depth. Fresh parsley, with its herbaceous and invigorating fragrance, harmoniously balances the overall dish, adding a fresh and verdant note.
Maison Blin: When the Cereal Universe Makes Way for Artisanal Pasta Tradition
Passed down from generation to generation, Maison Blin's farm originally focused on cereal cultivation, primarily for export. In 2016, Sébastien acquired the farm and embarked on a remarkable transformation.
Driven by his passion for local food systems, his commitment to local consumption, and his profound love for pasta, he decided to redefine the farm's trajectory by venturing into artisanal pasta production. By converting an old sugar beet facility into a pasta production workshop, he invested in an extruder, selected wheat rich in protein and quick-cooking properties, and spent nearly 18 months perfecting the current recipe.
|Gluten / Gluten
|hard WHEAT flour, water, dehydrated garlic and parsley.
|VN Energie pour 100 g (energy for 100g) : 1485 kJ / 355 kcal
VN Matière grasse (fat) : 1.8 g
Dont acide gras saturés (of which saturated fat) : 0.3 g
VN Glucides (carbohydrate) : 68 g
Dont sucres (of which sugars) : 2.2 g
VN Protéines (protein) : 14 g
Vn Sel (salt) : 0.06 g