Garofalo Spaghetti Pasta / 16 oz.
How to Get It
- 16 oz. package of dried semolina pasta.
- The name of this pasta is from the word “spago” or string.
- Ubiquitous long and round shape is versatile.
- Work with almost any dish, although you should avoid extremely chunky sauces.
- Imported from Italy.
Garofalo was established in 1789 in Gragnano, Italy, the homeland of pasta. The climatic conditions of the Gragnano area are perfect for drying pasta, and the presence of clear spring water that fed the mills made Gragnano the ideal place for the production of pasta.
More than 200 years later, Garofalo is still known for using only the highest caliber durum wheat semolina, stringent production controls, and time-honored recipes.
Pasta is extruded through bronze dies, and then dried much slower than other commercial brands - which gives the pasta tremendous surface texture, which means your sauces will 'stick' to the pasta.
Try upgrading your everyday pasta to Garofalo, and you will immediately notice the difference in your dishes.
|Manufacturer||Pastificio Lucio Garofalo|
|In-Store Pickup Only||No|
|Product Feature 1||16 oz. package of dried semolina pasta.|
|Product Feature 2||The name of this pasta is from the word “spago” or string.|
|Product Feature 3||Ubiquitous long and round shape is versatile.|
|Product Feature 4||Work with almost any dish, although you should avoid extremely chunky sauces.|
|Product Feature 5||Imported from Italy.|
|Country of Origin||Italy|
|Cuisine Type (if appl.)||Italian|
|Pasta Type||Pasta - Spaghetti|
|Number of Items (e.g. "2" for a 2-pack, "6" for a 6-piece set, "12" for a 12-count box,etc)||1|
|Package Quantity (must be a number)||1|