Three centuries worth of pasta making experience
– Garofalo spaghetti is made from 100% Durum wheat semolina, at Gragnano near Napoli
– Kosher, vegetarian
Ingredients: Durum wheat, salt, sugar, natural colouring.
Storage: Cool, dry place
– Bring a large pan of water to boil, add salt
– Add Garofalo spaghetti as needed
– Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta.
– Cook al dente for 11 minutes
– Drain, season and serve
A brief history of the Italian spaghetti
Probably the most popular and most simple pasta shape in the world! Spaghetti originates in Naples, where Garofalo pasta is made.
Spaghetti is the plural form of the Italian word spaghetto, meaning “thin string” or “twine. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm (10-12 in) lengths.