Garofalo Traditional Long Spaghetti Dry Pasta 1kg

Garofalo Traditional Long Spaghetti is an authentic Italian pasta made with durum wheat semolina and contains 14% protein. It features a traditional 20.5-inch length and cooks in just 11 minutes, perfect for quick meals.

Garofalo Traditional spaghetti is double the length of a classic spaghetti.

Made in Italy, Durum Wheat Semolina Pasta, 14% Protein Pasta, Bronze Drawn Pasta, Pasta Di Gragnano IGP, Suitable for Vegan and Vegetarian Diets, Kosher certified, Egg Free, Cooks in 11 minutes in boiling water.

Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm (10-12 in) lengths. The Garofalo traditional spaghetti is 20.5 inches long and wrapped in attractive paper for the full traditional look.

Features: Bronze Drawn Pasta, Pasta Di Gragnano IGP, Suitable for Vegan and Vegetarian Diets, Kosher certified.

Country of origin: Italy.

Typical Values Per 100g
Energy 1489kJ/351kcal
Fat 1.0g
of which saturates 0.2g
Carbohydrate 70g
of which sugars 3.0g
Fibre 3.0g
Protein 14g
Salt <0.01g

Store in a cool, dry place.

Cooking Time 10 Min. Cooking guidelines: Cooking time 11 minutes. Bring a large pan of water to the boil and add salt if required. 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 avoid damaging the pasta. Cook for the recommended time, drain and serve.

Package type: Wrap. Recycling information: Bag - Recycle with bags at large supermarket - Don't recycle at home.

Full Product Name: Traditional Italian Spaghetti.

Ingredients: Durum Wheat Semolina.

Allergen Information: May Contain Mustard, May Contain Soya, Contains Wheat. It may contain Soy and Mustard.

Dietary Information: Suitable for Vegetarians.

Brand: Garofalo. Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birthplace of pasta in Italy. Garofalo has always been a reference point for the high quality of its product and production processes, made now even more effective thanks to the combination of technology and century long artisan know how. Pasta is simply made with water and durum wheat semolina and you can't produce excellent pasta if the best wheat is not used. It is the quality and quantity of gluten present primarily that determines the quality of the wheat. Garofalo uses only high quality, robust durum wheat in its pasta ranges. Today we are one of the leading manufacturers of quality pasta in Italy. Our products are exported to over 60 countries, taking Italian excellence worldwide.

Manufacturer: Pastificio Lucio Garofalo S.p.A., Via dei Pastai, 42 80054 Gragnano (NA), Italy.