Garofalo Spaghetti No. 9 is a 16 oz (453 g) box of authentic Italian pasta made in Gragnano, near Naples, from 100 percent durum wheat semolina. This bronze-drawn, slow-dried spaghetti has a rough surface built to grip everything from light olive oil sauces to hearty ragù. It's available as a Single box or in Pack of 3 and Pack of 6, shipped fast from New Jersey.
Garofalo Spaghetti No. 9: Bronze-Drawn Pasta di Gragnano
- Single-ingredient pasta — made from 100 percent durum wheat semolina, no additives or preservatives
- Bronze-drawn texture — pushed through traditional bronze dies for a rough surface that grips sauce
- Slow-dried — dried using traditional artisanal methods for a firm, satisfying al dente bite
- Versatile round strand — works with tomato, meat, seafood, or oil-based sauces alike
- PGI-certified Pasta di Gragnano — made in Gragnano, Italy under Protected Geographical Indication rules
- 16 oz (453 g) box — available Single, Pack of 3, or Pack of 6
How to Use
Add the spaghetti to a large pot of generously salted, rapidly boiling water and cook until al dente, checking a strand a minute or two before the package's suggested time since Gragnano pasta can take a bit longer than mass-market brands. Reserve a cup of starchy pasta water before draining to help the sauce cling to the bronze-drawn surface. It suits Pomodoro, aglio e olio, carbonara, Bolognese, and vongole equally well. Store the unopened box in a cool, dry pantry.
About Garofalo
Garofalo has been making pasta in Gragnano, near Naples, since 1789, in a town whose name comes from the Italian word for wheat, grano. The local spring water, sunny weather, and sea breeze from the Bay of Naples are part of why Gragnano pasta carries PGI (Protected Geographical Indication) status, and Garofalo still shapes its pasta through bronze dies for a rough, porous texture that holds sauce. Browse more Italian staples in our Pasta collection. Learn more at garofalo.com.
Frequently Asked Questions
Does Garofalo Spaghetti No. 9 contain allergens?
Yes. Garofalo Spaghetti No. 9 is made from durum wheat semolina, so it contains wheat and gluten and is not gluten-free. It is produced in an Italian facility that may also process other grain pastas, so anyone with a wheat allergy or gluten sensitivity should read the printed ingredient panel on the box before cooking, since notices can change.
How should I cook and store Spaghetti No. 9?
Cook in generously salted, rapidly boiling water until al dente, tasting a strand near the end of the package's suggested time, then drain and toss right away with sauce so the bronze-drawn surface can absorb it while warm. Store the unopened box in a cool, dry pantry, and refrigerate leftover cooked pasta, using it within a couple of days.
What is the difference between Spaghetti No. 9 and Garofalo's Capellini No. 2?
Spaghetti No. 9 is a thicker, round strand built to carry heartier tomato, meat, or cream-based sauces and classic dishes like carbonara or Bolognese. Capellini No. 2 is the thinnest strand in the range, cooking faster and pairing best with light oil-based sauces, seafood, or broth. Both share the same single-ingredient durum wheat semolina.
Is Garofalo Spaghetti No. 9 imported from Italy?
Yes. This is the genuine Garofalo Spaghetti No. 9 made by Pastificio Garofalo in Gragnano, near Naples, and imported into the United States and Canada rather than produced locally. The box carries PGI (Protected Geographical Indication) certification confirming its Gragnano origin, and Real Prime Deals ships every order fast from New Jersey.