N° 55 Ditalini rigati
Durum Wheat Semolina Pasta Soup Cuts
This pasta has a similar shape to Ditali, but smaller and cut vertically; Garofalo Ditalini are a Pasta di Gragnano PGI.
They are usually prepared in soups with broth but can also be combined with full-bodied sauces.
The external groove adheres to condiments, which penetrate through the upper hole.
Of a perfectly small size, this pasta is the protagonist of many delicious pasta dishes for children.
- Cooking Time
9 minutes
- Weight
500 g
- Line
Durum Wheat
Semolina Pasta - Category
Pastine
- Drawing
Not Bronze-Drawn
- Surface
Smooth
- Thickness
1,1 mm
- Length
8 mm
Thoughts and inspirations
At the end of the nineteenth century this type of pasta was given a unique name linked to historical current events. They were called Garibaldi, exactly like the Thousand who followed Giuseppe Garibaldi, disembarking in Marsala.
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
