Garofalo Bucatini Pasta 500g
£2.60
52p per 100gProduct information
Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy.
Garofalo has always been a reference point for the high quality of its product and production processes, made now even more effective thanks to the combination of technology and century long artisan know how.
Pasta is simply made with water and durum wheat semolina and you can't produce excellent pasta if the best wheat is not used. It is the quality and quantity of gluten present primarily that determines the quality of the wheat. Garofalo uses only high quality robust durum wheat in its signature pasta ranges.
Garofalo pasta is formed through a bronze die this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!
Suitable for vegetarians
Preparation and Usage
Package Type
Other Information
Bucatini Dry Pasta
Additional Information:
V-Label.EU - European Vegetarian Union
Brand
Manufacturer
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Return To Address
Mail: info@pastagarofalo.it
Typical Values | per 100 g |
---|---|
Energy | 1489 kJ |
351 kcal | |
Fat | 1,0 g |
of which saturates | 0,2 g |
Carbohydrate | 70 g |
of which sugars | 3,0 g |
Fibre | 3,0 g |
Protein | 14 g |
Salt | <0,01 g |
Ingredients
Allergen Information
Allergy Information
Dietary Information
Categories
Ratings and reviews
Customer reviews (39)
of 7
Delicious
Delicious taste and perfect texture. Turns a simple pasta dish into something more special.
better than normal spaghetti
Love this pasta, bought by mistake and am so glad I did. Thicker than boring spaghetti and tastes great
I love me a good bucatini
Such good texture I love this shape
Too thick
This spaghetti is thick and therefore tastes more doughy than usual spaghetti. The thickness also makes it harder to twirl round a fork. I wouldn’t buy this again.
Why bother with spaghetti?
Bucatini is definitely far superior than regular boring spaghetti with a ragu, Because it is thicker it gives a heartier meal. A restaurant chain used to do it with their ragu which is how I first had it.
Obsessed
I recently got into bucatini and now its probably my favourite pasta. I make this with garlic, ginger, chilli oil and soy sauce and omg its heavenly!
of 7