N° 41 Riccioli

Durum Wheat Semolina Pasta Short Pasta
Pasta Garofalo - Riccioli
  • Cooking Time

    11 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Short pasta

  • Drawing

    Bronze drawn

  • Surface


  • Thickness

    1,35 mm

  • Length

    34 mm

Thoughts and inspirations

The traditional recipe that is best associated with this shape of short pasta is Riccioli strascinati con i friarelli (with broccoli rabe).
Broccoli rabe are known as friarelli in Naples, and get their name from the verb frìère, which means fry, because this is how they are most often eaten.
In fact, their strong and aromatic flavour is lost if they are boiled in water, while it is enhanced when fried or sautéed in a pan.

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


Durum wheat semolina.

Origin of the Wheat

Country of cultivation: Eu and not EU
Country of milling: Italy


It may contain SOY and MUSTARD

Nutrition facts
per 100g

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


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