Garofalo Linguine La Pasta Di Gragnano Presso Napoli

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.