Gluten Free Spaghetti
Gluten Free Pasta Long Pasta
The great classic of long pasta, Garofalo Gluten Free Spaghetti offer the chance to enjoy a tasty and rich first course.
The recipe with corn flour, brown rice, potatoes and quinoa has been specially designed to give coeliacs and the gluten intolerant all the pleasure of a bronze-drawn pasta, as good as the traditional version.
With its flavour and consistency, it’s ideal paired with both hot and cold dishes.
- Cooking Time
11 minutes
- Weight
400 g
- Line
Gluten Free
Pasta Garofalo - Category
Short pasta
- Drawing
Bronze drawn
- Surface
Smooth
- Length
250 mm
Thoughts and inspirations
Garofalo Gluten Free Spaghetti has a long history behind it.
This type of pasta was initially only seasoned with olive oil, pepper and cheese, but between the seventeenth and eighteenth centuries the use of tomato sauce began to spread.
A curious testimony is found inside a nativity scene conserved in the Royal Palace of Caserta, where two peasants can be seen twirling spaghetti with tomato sauce around their forks.
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Ingredients
Corn flour (50.4%),
brown rice flour (22%),
rice flour (21.4%),
potato starch, quinoa (3%),
stabiliser: E471
Allergens
It may contain SOY
Nutrition facts
per 100g
- Energy1571 kJ / 358 kcal
- Fat
of which saturated1,8g
0,3 g - Carbohydrates
of which sugars 77 g
0,9 g - Fibre2,8 g
- Protein7,0 g
- Salt<0,01g
