Dried Pasta

Garofalo Casarecce Pasta

Italian Dry Pasta. 100% Durum Wheat Semolina. From Gragnano near Naples in Italy. Suitable for Vegetarians and vegans Casarecce originates from Sicily, but is also typical of central southern Italy. Casarecce pasta is shaped like a very narrow, twisted and rolled tube, and whose name means `homemade', and is best served with a chunky sauce. Suitable for vegetarians, Kosher

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  • Raw Materials

    At Garofalo all the wheat pasta is made using robust durum wheat semolina. The result a pasta high in protein that resists over cooking and retains the al dente texture.

  • Garofalo History

    The history of Garofalo is strongly linked with the history of Gragnano the town in the province of Naples chosen as the homeland of pasta thanks to 5 centuries of uninterrupted pasta production.

  • Bronze Die

    Garofalo pasta is made using a bronze die cut. Pasta made using the traditional bronze die has a slightly rough texture and a porous surface that holds the sauce.

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Pasta Garofalo
Farm Shop & Deli - Feb 20