Garofalo Pappardelle No. 1-35 is a 16 oz (454 g) bag of wide ribbon pasta made in Gragnano, near Naples, from a single ingredient: 100 percent durum wheat semolina. The pasta is bronze-drawn for a rough surface that grips sauce and cooks in about 8 minutes to a firm al dente bite. It is a product of Italy, available as a single bag or in packs of 3 and 6, shipped fast from New Jersey.
Garofalo Pappardelle: Bronze-Drawn Gragnano Pasta From 100 Percent Durum Wheat
- La Pasta di Gragnano — made in Gragnano, the historic pasta town near Naples, by Pastificio Garofalo
- One ingredient — 100 percent durum wheat semolina, nothing else
- Bronze-drawn — the rough, porous surface holds ragu, mushroom, and butter sauces far better than smooth pasta
- Wide pappardelle ribbons — shape No. 1-35, coiled into nests that unwind in the pot
- About 8 minutes to al dente — a firm bite; 2 nests (56 g) per serving, 8 servings per bag, 210 calories per serving
- 16 oz (454 g) bag — choose a Single, Pack of 3, or Pack of 6
How to Use
Bring a large pot of water to a rolling boil, salt it generously, and drop in the nests. Stir once so they unwind, cook about 8 minutes, then taste for a firm al dente bite. Drain, saving a cup of pasta water, and toss the ribbons with slow-cooked beef or wild boar ragu, braised lamb, mushroom and truffle cream, brown butter and sage, or gorgonzola and walnut, loosening with the reserved water. Store the unopened bag in a cool, dry pantry and reseal after opening.
About Garofalo
Garofalo has made pasta in Gragnano, the small town near Naples known as the home of Italian dried pasta, since 1789. The company uses 100 percent durum wheat semolina, bronze dies, and slow drying, and its Pasta di Gragnano carries the PGI mark that protects the town's traditional method. Since 2014 Garofalo has been part of the Spanish food group Ebro Foods, which distributes it across Europe and North America. Browse more shapes in our Pasta collection or find pantry staples in Grocery & Gourmet Food, and learn more at pasta-garofalo.com.
Frequently Asked Questions
Does Garofalo Pappardelle contain allergens?
Yes. The only ingredient is durum wheat semolina, so this pasta contains wheat and gluten and is not suitable for a celiac or gluten-free diet. It contains no egg, dairy, soy, or nuts as ingredients. Because facility statements can change between production runs, read the printed allergen panel on the bag if you manage a food allergy.
How long do I cook Garofalo Pappardelle and how should I store it?
Cook the nests in plenty of well-salted boiling water for about 8 minutes, tasting a minute early for a firm al dente bite; Gragnano pasta takes a little longer than mass-market brands. Keep the unopened bag in a cool, dry pantry away from moisture, and reseal or transfer leftovers to an airtight container after opening.
What does bronze-drawn mean and why does it matter?
Bronze-drawn pasta is pushed through traditional bronze dies instead of smooth Teflon ones, which leaves a rough, slightly chalky surface. That texture soaks up starch and grips sauce, so a hearty ragu or mushroom cream clings to every ribbon instead of sliding off. It also gives the pasta a firmer, more satisfying chew.
Is Garofalo Pappardelle imported from Italy?
Yes. This is the authentic Italian bag made by Pastificio Garofalo in Gragnano, near Naples, where the company has produced pasta since 1789, and the label reads Product of Italy. The 16 oz (454 g) bag holds coiled pappardelle nests made from 100 percent durum wheat semolina, the same pasta sold in Italian shops.