N° 15 Fettucce
Originating in central and southern Italy, Garofalo Fettucce are ribbons of pasta obtained from select raw ingredients and the careful bronze-drawing process.
The high quality of the gluten guarantees excellent resistance even after the ideal cooking point, bringing pasta with character and a lively, inviting appearance to the table.
- Cooking Time
Thoughts and inspirations
The traditional Neapolitan recipe that is best associated with this shape of long pasta is Fettucce aglio, olio e peperoncino (garlic, oil and chilli pepper).
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.
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
It may contain SOY and MUSTARD
- Energy1489 kJ / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g