Garofalo Pappardelle No. 1-35 — La Pasta di Gragnano, 100% Durum Wheat Semolina, 16 oz (454g)
Quick Summary: Garofalo Pappardelle No. 1-35 is an authentic Italian pasta made in Gragnano, near Naples — the birthplace of great pasta. Crafted from 100% durum wheat semolina with a single ingredient. Bronze-drawn for a rough surface that holds sauce beautifully. Cooking time 8 minutes. 16 oz (454g), 8 servings (2 nests / 56g each), 210 calories per serving. UPC: 085164000165. Product of Italy. Available in Single, 3-Pack, and 6-Pack.
La Pasta di Gragnano. The Art of Italian Pasta Since 1789.
Garofalo has been crafting exceptional pasta in Gragnano, near Naples, for over 200 years — 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. Garofalo is proud of this heritage and knows you will enjoy it.
Pappardelle No. 1-35 is made from a single ingredient — 100% durum wheat semolina — bronze-drawn for a beautifully rough surface that grips every drop of sauce. Wide, ribbon-shaped pasta with a firm, satisfying al dente bite. Perfect for hearty ragù, wild mushroom sauces, braised meats, and rich Italian recipes that deserve a pasta worthy of them.
- La Pasta di Gragnano presso Napoli — made in Gragnano, the historic pasta capital of Italy, near Naples
- 100% Durum Wheat Semolina — single ingredient, pure and authentic
- Bronze-Drawn — rough surface texture for superior sauce adhesion
- Pappardelle No. 1-35 — wide ribbon shape, perfect for hearty ragù and rich sauces
- Firm Al Dente Bite — good quality Italian pasta takes longer to cook, but the flavour is unique
- Cooking Time 8 Minutes — add pasta and a pinch of salt to boiling water
- 210 Calories per Serving — 2 nests (56g), 8 servings per bag
- 0mg Sodium, 0mg Cholesterol — clean, simple nutrition
- Product of Italy — Pastificio Garofalo S.p.A., Gragnano (NA) 🇮🇹
Nutrition Facts
| Nutrient | Per Serving 2 Nests (56g) | % DV |
|---|---|---|
| Calories | 210 | — |
| Total Fat | 1g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | — |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 44g | 16% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 2g (incl. 0g Added Sugars) | 0% |
| Protein | 7g | — |
| Vitamin D | 0mcg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0.6mg | 4% |
| Potassium | 100mg | 2% |
8 servings per container. Serving size: 2 Nests (56g).
Ingredients: Durum wheat semolina. Contains: Wheat.
Cooking Instructions
Add the pasta and a pinch of salt to boiling water. Cook for 8 minutes. Take your time. Good quality Italian pasta takes longer to cook, but the flavour you will enjoy is unique.
Pairing Suggestions
Garofalo Pappardelle No. 1-35 is the ideal pasta for bold, rich sauces — its wide ribbon shape and bronze-drawn rough surface grip every drop of sauce beautifully. Classic pairings include slow-cooked wild boar or beef ragù, creamy wild mushroom and truffle sauce, braised lamb or duck ragù, rich Bolognese, brown butter and sage with Parmesan, and creamy gorgonzola and walnut sauce. A pasta worthy of your finest recipes.
Frequently Asked Questions
What is La Pasta di Gragnano?
Gragnano is a town near Naples, Italy, that has been famous for pasta production for over 200 years. The name Gragnano derives from the Italian word for wheat (grano). The combination of fresh spring water, sunny weather, and sea breeze from the nearby Bay of Naples creates the perfect conditions for making exceptional pasta. Garofalo has been crafting pasta in Gragnano since 1789.
What does bronze-drawn mean?
Bronze-drawing is a traditional pasta-making technique where the dough is pushed through bronze dies to shape the pasta. Unlike modern Teflon dies, bronze dies create a rough, porous surface texture on the pasta that grips sauces far more effectively — resulting in a more flavorful, satisfying dish.
How long do I cook Garofalo Pappardelle?
Cook Garofalo Pappardelle No. 1-35 for 8 minutes in well-salted boiling water. Good quality Italian pasta takes longer to cook than mass-produced pasta, but the unique flavour and firm al dente texture are well worth it.
What sauces go best with Pappardelle?
Pappardelle’s wide ribbon shape is perfect for hearty, rich sauces — wild boar or beef ragù, braised lamb or duck, creamy mushroom and truffle, Bolognese, brown butter and sage, or gorgonzola and walnut. The bronze-drawn surface grips every drop of sauce beautifully.
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