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View compareGarofalo Mezze Maniche Rigate, 1 lb.
Garofalo Mezze Maniche Rigate, 1 lb.
Hurry! Only left 10 in stock
Regular price
$16.50
Sale price
$16.50
Regular price
$23.57
Unit price
per
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SKU
WBGROB0104O2G4YVendor
GAROFALOProduct Type
Pasta & NoodlesCouldn't load pickup availability
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Description
Description
La Pasta Di Gragnano. We have made our pasta for over 200 years in the town of Gragnano, known as the birthplace of pasta. Fresh spring water, sunny weather and the nearby sea make this hill the perfect area in all of Italy for making pasta. We use traditional bronze dye to give our pasta a coarse and porous texture so your sauce will cling better to it. No secret ingredients, full disclosure.
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Reviews
Frequently Asked Questions
- Q: What makes Garofalo Mezze Maniche Rigate unique? A: Garofalo Mezze Maniche Rigate is crafted using traditional bronze dye, which creates a coarse and porous texture. This allows sauces to cling better, enhancing the flavor of your dishes.
- Q: How long does it take to cook Garofalo Mezze Maniche Rigate? A: This pasta cooks in approximately 14 minutes, making it a quick and convenient option for weeknight meals.
- Q: Is Garofalo Mezze Maniche Rigate suitable for vegetarians? A: Yes, Garofalo Mezze Maniche Rigate is kosher and suitable for vegetarians, making it a great choice for those following a plant-based diet.
- Q: What is the size of the packaging for Garofalo Mezze Maniche Rigate? A: Garofalo Mezze Maniche Rigate comes in a convenient 1 lb. (16 ounces) bag, perfect for family meals or meal prepping.
- Q: What is the origin of Garofalo pasta? A: Garofalo pasta is made in Gragnano, Italy, known as the birthplace of pasta. With over 200 years of experience, Garofalo combines artisanal knowledge with high-quality ingredients.