Pasta, Rice & Noodles Specials

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Le Veneziane pasta. Stir occasionally whilst cooking for approximately 6-7 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 3

Serving Size: 80g

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Le Veneziane pasta. Stir occasionally whilst cooking for approximately 7-8 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 3

Serving Size: 80g

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Le Veneziane pasta. Stir occasionally whilst cooking for approximately 9-10 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 3

Serving Size: approx 80g

Servings per pack: 8

Serving Size: 50g

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Le Veneziane pasta. Stir occasionally whilst cooking for approximately 9-10 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 3

Serving Size: 80g

Cooking Guide:

Instructions:

Bring water to the boil. Add salt (optional). Remove from heat, slowly pour in polenta  while stiring constantly for one minute. Serve with your favourite topping.

Tip: Substitute water for vegetable, chicken, beef or fish stock for a more savoury flavour.

 Ingredients:

• 1 large egg
  
• 3 heaped breakfast spoons of polenta
  
• pinch of salt (optional)
  

Directions:

1. Crack egg into bowl and beat with a fork. Add polenta and salt and mix.
   
2. Ensure the soup you are adding the dumplings to is on a light simmer and not boiling as this will break up the dumplings.
3. Use a teaspoon to scoop mixture and use your finger or the back of another spoon to slide off into soup pot. The mixture will swell to about three times the size when cooked.
4. Once all dumplings have been added, turn the soup down to the lowest setting and cook for about 10-15 minutes.

Servings per pack: 14.4

Serving Size: 25g

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Le Veneziane pasta. Stir occasionally whilst cooking for approximately 8-9 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 3

Serving Size: 80g

GF Pantry takes all care to package products to ensure they arrive unbroken, however this product is fragile and may be damaged during shipping. Please consider your purchase carefully as GF Pantry makes no guarantee that Lasagna pasta sheets will arrive unbroken and will not issue refunds for broken lasagna.

Broken Lasagne sheets can still be used to make lasagna.

Serves: 4

Ingredients:

• 250g Casalare Lasagne Sheets
  

Sauce:

• 2-3 cloves Garlic, minced
• 500g Beef mince
• 1 large Carrot
• 1 large stalk of Celery
• 1 large Onion
• 6-7 Mushrooms
• 800g Tomatoes, diced
• 4 tbsp Tomato Paste
• 2 tbsp Caster Sugar
• 1/3 cup Red Wine
• 2 tsp dried Mix Herb (Thyme, Oregano, Basil)
• 2 tsp Salt and Pepper to taste.

Bechamel:

• 70g Butter
• 70g Plain Flour
• 1L Milk at room temperature
• 1/2 cup grated Parmesan Cheese
• 125g Mozzarella
• 1 cup shredded Tasty Cheese

Directions:

1. Preheat oven to 190-200°C.
2. Sauce - In a food processor mince together the carrot, onion, celery and mushrooms.
   
3. In a medium-large saucepan heat oil and garlic, add beef mince and cook until brown and broken apart. Add minced vegetables continuously stirring for another 2-3 minutes. Pour in the wine, stir through. Add tomato paste and stir through, then diced tomato, sugar, herbs and 2 tablespoons salt. Bring to the boil, reduce heat and simmer for about 20-30 minutes. Add salt and pepper to taste.
   
4. Bechamel - In a separate saucepan, on low heat, melt butter, add flour and stir through until well combined. Turn heat up to medium, using a whisk slowly add milk while continuously stirring until smooth.
   
5. Putting it together - In a baking dish, layer in the following order: thin layer beef vegetable sauce, lasagne sheets, another layer of beef vegetable sauce, Behcamel sauce and sprinkle with tasty cheese. Repeat layers until all the lasagne sheets are used. For the last layer, place Bechamel sauce, mozzarella and parmesan.
6. Cover with tin foil and bake in the oven for about 35-40 minutes, remove the foil and bake until becomes golden brown.

Servings per package: 3

Serving Size: 83g

Make a meat sauce and some very thin gluten free bechamel sauce.

In a deep oven dish and starting with the meat sauce, alternate layers of dry lasagna sheets, meat sauce and bechamel sauce. Add grated cheese to each layer of lasagne top with plenty of grated cheese and a few knobs of butter.

Cook lasagne in an oven for approximately 30 minutes at 220°C.

Leave the dish to settle for 10 minuted before serving.

Servings per pack: 4

Serving Size: 62g

1. Add: For each 350g of pasta, bring 4 litres of water to the boil (salted to taste).
2. Boil: Add pasta, stir gently and boil for 5-7 minutes to desired texture.
3. Strain: Strain and serve with your favourite sauce.

Servings per pack: 4

Serving Size: 87.5g

1. For each 350g of pasta, bring 4 litres of water to the boil (salted to taste).
2. Add pasta, stir gently and boil for 7-9 minutes to desired texture.
3. Drain and serve with your favourite sauce.

Servings per pack: 4

Serving Size: 87.5g*

Servings per pack: 4

Serving Size: 87.5g

Servings per pack: 4

Serving Size: 87.5g*

Servings per pack: 4

Serving Size: 87.5g

1. For each 350g of pasta, bring 4 litres of water to the boil (salted to taste).
2. Add pasta, stir gently and boil for 7-9 minutes to desired texture.
3. Drain and serve with your favourite sauce.

Servings per pack: 4

Serving Size: 87.5g*

1. Prepare broth or soup and bring to the boil.
2. Add pasta to pot and stir to separate.
3. Simmer for approximately 10 minutes or until pasta is cooked.

Ingredients:

• 1 tablespoon olive oil
  
• 1 small onion, finely chopped
  
• 1 medium carrot, finely diced
  
• 1 medium stick celery, finely diced
• 6 cups (1.5 litres) vegetable stock
• 100g Stelline Star Pasta

Directions:

1. Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes.
2. Add carrot and celery and cook, stirring often for 5 minutes.
3. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes.
   
4. Add pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
5. Season to taste before serving.

Servings per pack: 6

Serving Size: 30g

1. In a large saucepan, bring 2L salted water to a rapid boil.
2. Add pasta and stir to separate.
3. Boil for approximately 13 minutes. Test for al dente at 9 minutes.
4. Drain pasta. Do not rinse. Ready to add your sauce!

Servings per pack: Approx. 3

Serving Size: 70g