
Garofalo Linguine La Pasta Di Gragnano Presso Napoli
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Description
Details
Spaghetti No. 12. We have made our pasta for over 200 years. We believe that every pasta shape has its own personality: type of mold, drying time and temperature. Our igp certification assures slow drying (up to 48 hours) 6 and at low temperatures for a unique flavour and a remarkable taste.
Ingredients
DURUM WHEAT SEMOLINA, NIACIN, IRON LACTATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Directions
Cooking Instructions: Add the pasta and a pinch of salt to boiling water. Cook for 10 minutes. Take your time Italian pasta takes longer to cook but the results will make it worthwhile.
Product Details
- SKU
- KEY-MIRREBPG-HCLP
- Status
- Available







