N° 9 Spaghetti
Durum Wheat Semolina Pasta Long Pasta
Rough to the touch thanks to the processing with bronze drawing, Garafalo Spaghetti stick to condiments.
The long and thin shape with a round section create infinite possible combinations given the great versatility of this type of Pasta di Gragnano PGI.
- Cooking Time
10 minutes
- Weight
500 g
- Line
Durum Wheat
Semolina Pasta - Category
Long Pasta
- Drawing
Bronze drawn
- Surface
Rough
Thoughts and inspirations
The first confirmation of the word "spaghetto" is found in the first dictionary of the Italian language by Niccolò Tommaseo and Bernardo Bellini of 1819,
where it reads "pasta of the thickness of a small and long string, like sopracappellini" (spago means string in Italian).
The traditional Neapolitan recipe that is most commonly enjoyed with this shape of long pasta is Spaghetti con vongole paesane (with local clams).
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
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
Allergens
It may contain SOY and MUSTARD
Nutrition facts
per 100g
- Energy1489 kJ / 351 kcal
- Fat
of which saturated1,0g
0,2 g - Carbohydrates
of which sugars 70 g
3,0 g - Fibre3,0 g
- Protein14 g
- Salt<0,01g
Try our recipes
Spaghetti alla carbonara
Go to recipe
