N° 34 Elicoidali
Garofalo Elicoidali enhance the most dense and full-bodied sauces.
The deep outer ridges with a spiral pattern let condiments penetrate the pasta, and hold onto them.
This bronze-drawn Pasta di Gragnano PGI is rough on the palate, cooks perfectly and is always al dente, for high-quality first courses.
- Cooking Time
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 kl / 351 kcal
of which saturated1,0g
of which sugars 70 g
- Fibre3,0 g
- Protein14 g