-Italian Dry Pasta
-100% Durum Wheat Semolina
-From Gragnano near Naples in Italy
-Suitablefor Vegetarians
Garofalo has been making pasta for over 300 years inGragnano near Naples in Italy, the home of pasta. Made from 100% robust desertdurum wheat and shaped using a bronze dye gives Garofalo pasta its premiumtaste and texture
There are two versions about the origin of the name:the first one refers to a pasta maker who drew his inspiration from the longand wavy hair of a young lady named Mafalda. The second version is the mostreliable: the name of this sku is in honor of the Queen Mafalda di Savoia (infact this pasta is also called "reginette", "little queen).
Italy
Store in a cool, dry place
Cooking time 9 minutes
Bring a large pan of water to the boil and add salt ifrequired. 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 avoiddamaging the pasta. Cook for the recommended time, drain and serve.
| Typical Values | per 100 g |
|---|---|
| Energy | 1489 kJ |
| 351 kcal | |
| Fat | 1,0 g |
| of which saturates | 0,2 g |
| Carbohydrate | 70 g |
| of which sugars | 3,0 g |
| Fibre | 3,0 g |
| Protein | 14 g |
| Salt | <0,01 g |
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