N° 10 Vermicelli

Durum Wheat Semolina Pasta Long Pasta
Pasta Garofalo - Vermicelli
  • Cooking Time

    11 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Long Pasta

  • Drawing

    Bronze drawn

  • Surface

    Rough

Thoughts and inspirations

Tradition traces it back to at least the 1300s: vermicelli was prepared by hand with great craftsmanship.
It was much shorter than it is today, similar to little worms, even a little crooked.
The traditional Neapolitan recipe that is best with this shape of long pasta is Vermicelli con sugo e polipetti (with sauce and baby octopus).

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.

How Garofalo Is Made

Ingredients

Durum wheat semolina, water.

Allergens

Può contenere tracce di soia

Nutrition facts
per 100g

  • Energy1489 kl / 351 kcal
  • Fat
    of which saturated
    1,0g
    0,2 g
  • Carbohydrates
    of which sugars
    70 g
    3,0 g
  • Fibre3,0 g
  • Protein14 g
  • Salt<0,01g

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