Gluten Free Spaghetti
The great classic of long pasta, Garofalo Gluten Free Spaghetti offer the chance to enjoy a tasty and rich first course.
The recipe with corn flour, brown rice, potatoes and quinoa has been specially designed to give coeliacs and the gluten intolerant all the pleasure of a bronze-drawn pasta, as good as the traditional version.
With its flavour and consistency, it’s ideal paired with both hot and cold dishes.
- Cooking Time
Thoughts and inspirations
Garofalo Gluten Free Spaghetti has a long history behind it.
This type of pasta was initially only seasoned with olive oil, pepper and cheese, but between the seventeenth and eighteenth centuries the use of tomato sauce began to spread.
A curious testimony is found inside a nativity scene conserved in the Royal Palace of Caserta, where two peasants can be seen twirling spaghetti with tomato sauce around their forks.
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.
Corn flour (50.4%),
brown rice flour (22%),
rice flour (21.4%),
potato starch, quinoa (3%),
May contain traces of soy
- Energy1571 kl / 358 kcal
of which saturated1,8g
of which sugars 77 g
- Fibre2,8 g
- Protein7,0 g