Garofalo Traditional Long Spaghetti 1kg
39.9p per 100g
Italian Dry Pasta
-100% Durum Wheat Semolina
-From Gragnano near Naples in Italy
-Suitable for Vegetarians
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. The Garofalo traditional spaghetti is 20.5 inches long and wrapped in attractive paper for the full traditional look.
Store in a cool, dry place.
Cooking time 11 minutes
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.
Country of Origin
Pastificio Lucio Garofalo S.p.A.,
Via Dei Pastai, 42,
Bag and paper
Allergy Advice: For allergens see highlighted ingredients
|Durum Wheat Semolina.|
Allergy Advice! For allergens see ingredients in bold.
Suitable for Vegetarians
|Typical Values||per 100g|
|of which saturates (g)||0.1|
|of which sugars (g)||2|
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