Well what can i say? usually my reaction to pasta is no no no, how can anyone like pasta its like eating cardboard, or its mixed with bolognese sauce im allergic to tomatoes so thats out. My Oh reckons im the fussiest person shes ever met so when i was asked to review the new range of Giovanni Ranna pasta and sauces it was never going to be easy for me, but alas in the name of research and my wifes cooking i decided to give it a go or risked wearing it. The bolognese sauce was out so we decided to try the creamy Parmigiano Reggiano sauce, and the surprise was i really enjoyed it we had the sauce with ham and sausage, (how adventurous am i? Firstly what i will say is the tagliatelle is Fresh not the dried up stuff this was lovely creamy melt in the mouth and tasted fresh and the sauce was creamy but not sickly so this was one meal of pasta i realy enjoyed. Im now looking forward to my next meal of Giovanni Rana fresh pasta and the Creamy handpicked porcini mushroom sauce.
This is from a new range of fresh unfilled pasta and authentically itallian as with all pasta from Italys number one pasta maker. The new unfilled range comprises Spaghetti, Tagliatelle, Penne and Fusilli – all of which use specially selected flour and a minimum of 20% fresh eggs. Authentically Italian and high quality, the pasta features a unique rough texture (called sfogliagrezza) this means it picks up the flavours and sauce better than a smooth surface. There is a timing guide on the packet so as not to overcook the pasta which gives it the cardboard taste and texture i hate.
To go alongside these pastas Giovanni Rana has a range of fresh pasta Sauces available in Parmigiano Reggiano, Porcini Mushroom, Basil Pesto and Bolognese Sauce.
Giovanni Rana’s Fresh Pasta (RRP from £0.98) Penne, Spaghetti, Tagliatelle and Fusilli and Giovanni Rana’s Fresh Pasta Sauces (RRP from £1.98) available in Parmigiano Reggiano, Porcini Mushroom, Basil Pesto and Bolognese Sauce are available in selected ASDA and convenience stores nationwide.
If you want more information or recipe ideas have a look on the website. http://www.giovannirana.co.uk./