Garofalo Farfalle No. 78, La Pasta di Gragnano, 100% Durum Wheat Semolina, 17.6 oz (500g)

Garofalo Farfalle No. 78 — La Pasta di Gragnano, 100% Durum Wheat Semolina, 17.6 oz (500g)

Quick Summary: Garofalo Farfalle No. 78 is an authentic Italian pasta made in Gragnano, near Naples — the historic birthplace of great pasta. Crafted from 100% durum wheat semolina (Pasta di Semola di Grano Duro), single ingredient, bronze-drawn. Storico Pastificio Garofalo — La Pasta di Gragnano dal 1789. Cooking time 14 minutes. 17.6 oz (500g). UPC: 085164000097. Product of Italy. Available in Single, 3-Pack, and 6-Pack.

Bow-Ties with Big Charm. La Pasta di Gragnano dal 1789.

Garofalo’s quality is unmistakable — where precision meets creativity. Storico Pastificio Garofalo has been crafting exceptional pasta in Gragnano, near Naples, since 1789 — in the town whose very name derives from the Italian word for wheat (grano). Fresh spring water, sunny weather, and the nearby sea breeze make Gragnano the perfect area in Italy for making pasta.

Farfalle No. 78 is made from a single ingredient — 100% durum wheat semolina — bronze-drawn for a beautifully rough surface that grips every sauce, and slow-dried with artisanal methods for enhanced flavor, texture, and digestion. The iconic bow-tie shape brings playful elegance to the table — perfect for light cream sauces, fresh vegetables, pesto, salmon, and pasta salads. A pasta that is as beautiful as it is delicious.

• La Pasta di Gragnano dal 1789 — Storico Pastificio Garofalo, made in Gragnano near Naples since 1789
• 100% Durum Wheat Semolina — Pasta di Semola di Grano Duro, single ingredient, no additives or preservatives
• Bronze-Drawn — rough surface texture for superior sauce adhesion
• Slow-Dried — artisanal slow-drying for enhanced flavor, texture, and digestion
• Guaranteed Al Dente Texture — firm, satisfying bite with extraordinary taste
• PGI Certified — Protected Geographical Indication, recognized quality from Gragnano, Italy
• Bow-Tie Shape — playful elegance perfect for light sauces, vegetables, pesto, salmon, and pasta salads
• Cooking Time 14 Minutes — add pasta and a pinch of salt to boiling water
• 17.6 oz (500g) — generous pantry size
• Product of Italy — Pastificio Garofalo S.p.A., Gragnano (NA) 🇮🇹

Pairing Suggestions

Garofalo Farfalle No. 78’s iconic bow-tie shape is perfect for light, elegant sauces and cold preparations — classic pairings include Farfalle al Salmone (smoked salmon, cream, and dill), Farfalle al Pesto (basil pesto and cherry tomatoes), Farfalle con Verdure (roasted zucchini, eggplant, and bell peppers), Farfalle alla Vodka (tomato, cream, and vodka), Farfalle con Prosciutto e Piselli (prosciutto and peas in light cream), and cold Farfalle pasta salads with fresh mozzarella, cherry tomatoes, and basil. A pasta that brings elegance to any table.

Cooking Instructions

Add the pasta and a generous pinch of salt to a large pot of boiling water. Cook for 14 minutes until al dente. Good quality Italian pasta takes longer to cook than mass-produced pasta, but the unique flavour and firm texture are well worth it. Reserve a cup of pasta water before draining to help emulsify your sauce.

Frequently Asked Questions

What is the difference between Farfalle and Farfalline?

Farfalle (No. 78) is the classic full-size bow-tie pasta, while Farfalline is a smaller, mini version of the same shape. Garofalo Farfalle No. 78 is the classic size — perfect for main dishes, light sauces, and pasta salads.

What sauces go best with Farfalle?

Farfalle’s bow-tie shape is perfect for light, elegant sauces — smoked salmon and cream, pesto, roasted vegetables, prosciutto and peas, vodka sauce, and cold pasta salads. The bronze-drawn surface grips every sauce beautifully.

Is Garofalo Farfalle made with one ingredient?

Yes — Garofalo Farfalle No. 78 is made with a single ingredient: 100% durum wheat semolina (Pasta di Semola di Grano Duro). No additives, no preservatives — just pure, authentic Italian pasta.

What is La Pasta di Gragnano?

Gragnano is a town near Naples, Italy, famous for pasta production since 1789. Garofalo — Storico Pastificio Garofalo — has been crafting pasta there since 1789. The combination of fresh spring water, sunny weather, and sea breeze from the nearby Bay of Naples creates the perfect conditions for exceptional pasta.