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Pizzoccheri della Valtellina PGI (500g) - Molino Tudori

£2.80

Pizzoccheri are a traditional pasta format from Valtellina, in the heart of the Alps, similar to tagliatelle, 2-3 mm thick, 1 cm wide and 7 cm long. These Pizzoccheri are made from a dough prepared with buckwheat flour, which gives their greyish colour, durum wheat floured and hard wheat semolina. They are excellent when served \'alla Valtellinese\' with vegetables (cabbage or spinach, for example), cheeses, butter, a hint of onion and potatoes.

Mezze Maniche Rigate PGI (500g) - Garofalo

£2.39

Originally from Nothern Italy and now an Italian short pasta classic, Mezze Maniche Rigate exalt even the thickest sauce. The external ridges and the  round shape are perfect for adhering to condiments. They can be considered as Rigatoni cut in halves. This pasta is IGP (PGI)* certified and bronze drawn, for an amazing texture and the always al dente cooking point.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally \'Protected Geographical Indication\'). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Spaghetti PGI (500g) - Garofalo

£1.99

Probably one of the most popular pasta shapes, these long, thin spaghetti are extremely versatile and go with any kind of sauce, from meat to fish. Thanks to bronze drawing this Spaghetti are rough to the touch thus holding very well the sauce, for an explosion of flavour. IGP (PGI)* certified.

The first mention of \'Spaghetti\' comes from the very first Italian dictionary by Niccolò Tommaseo and Bernardo Bellini, where is described as ’a pasta thin as a twine’. The traditional Neapolitan recipe for this pasta is with clams, but spaghetti are equally good with any kind of pasta sauce.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Fusilli PGI (500g) - Garofalo

£1.99

Fusilli is a southern Italian word to indicate a kind of pasta similar to a spindle. IGP (PGI)* certified.

Traditionally a knitting needle was used to form the spindle shape. Other dialectal denominations in the different regions of Italy are: curls in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferritus in Sardegna. Some families still prepare fusilli handmade according to the Italian tradition.

Try this pasta with tomato sauce, red pesto, genovese pesto or other vegetables sauces!

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Bucatini PGI (500g) - Garofalo

£1.99

Bucatini Pasta is a thick spaghetti-like pasta with a hole running through the middle, perfect for rich tomato or cream sauce. IGP (PGI)* certified.

This kind of Pasta is traditionally eaten in the Lazio Region, especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Farfalle (500G) - Garofalo

£1.99

The name comes from its shape of a butterfly and its origin are very old, about XVI century. It isn\'t part of the Italian gastronomic tradition but it gained great success especially in some dishes for example with salmon.

Cannelloni (250g) - Garofalo

£2.39

Cannelloni are the ideal kind of pasta for the most creative recipes! They have a cylindrical shape and are generally prepared with a salted filling and then put into the oven. They come from Emilia Romagna traditionally but there exist different variants from all Italian regions.

Try them with meat ragú!

Lasagna (500G) - Garofalo

£1.99

The Lasagna is one the most iconic Italian pasta dish, a simple square of pasta that can make an infinite range of amazing dishes. One of the biggest classics is with the ragù alla Bolognese (minced meat tomato sauce)

The Lasagna also has a long history and many poets from the middle age cite it in their poems, like Jacopone da Todi and Cecco Angiolieri

Gluten Free Spaghetti (400G) - Garofalo

£2.39

A classic in the world of pasta, this Spaghetti with wholegrain rice flour may be Gluten Free, but they sure are full of taste.

Their amazing texture is a great match for both cold and warm dishes

The history of spaghetti is a very interesting one. Originally a simple dish, seasoned with only olive oil, pepper and cheese, while in 17th and 18th century tomato sauce became popular. A nice testament to that is in a presepe (nativity scene) in Caserta, where we can see two farmers eating a spaghetti dish.

Organic Whole Wheat Fusilli (500g) - Garofalo

£2.19

Fusilli come from the most ancient pasta tradition of the Campania region, from the south of Italy.

According to the tradition, the curly shape reminds of the spindle to spin wool. In the past, they were made using a knitting needle.

The beautiful curly shape of the fusilli makes them the best match for any kind of sauce, the whole wheat flour only adds to the taste.

Organic Whole Wheat Penne (500G) - Garofalo

£2.19

Penne is the type of pasta that you can see every week on the Italians\' table. Their versatility makes them the format to go to with all recipes, warm and cold.

This whole wheat variant from Garofalo only adds to the taste and is the right choice for a healthy meal.

Cous Cous (1KG) - Garofalo

£2.19

Cous Cous is the perfect go-to dish to experiment and try, it goes with all sorts of foods and sauces. The symbol of the nomadic tradition of north African regions, it arrived in Italy in the second half of the 19th century, landing on the coasts of Sicily and it has soon become a traditional dish of the Western Sicilian cuisine.

Ditaloni Rigati PGI (500g) - Garofalo

£1.99

Slightly bigger than its pastina version known as ditalini, this pasta format is ideal for all soups and broths and, thanks to the mastery of pasta Garofalo makers, it will always be "al dente". This type of pasta is of very old and antique descent, and their names come from thimbles, "ditali" in Italian, the tools to protect fingers while sewing. IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Linguine PGI (500g) - Garofalo

£1.99

This pasta originally comes from the gulf of Genoa, born to be the other half of an amazing \'Pesto alla Genovese\' dish, but also good with any vegetable and fish sauces. IGP (PGI)* certified.

The flat shape and the rough texture are great to hold delicate and gentle flavours.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Mista Corta PGI (500G) - Garofalo

£1.99

This format of Pasta was born after the need of the homeowner to use the remaining of different types of pasta. The solution was to put them altogether, and the result is this beautiful mix that has no equals when it comes to ‘pasta e patate’ and ’pasta e fagioli’ (the typical pasta with potatoes and provola and pasta with beans). IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Schiaffoni PGI (500g) - Garofalo

£2.49

A traditional Neapolitan pasta shape, the Schiaffoni has generous dimensions, suitable for every filling but also good when served with succulent sauces. IGP (PGI)* certified.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Gluten-Free Mafalda Corta (400g) - Garofalo

£2.99

This Pasta originally comes from the land of Napoli, with its traditional curly edges.

The name was given in honour of Princess Mafalda di Savoia. The curly edge makes for an extremely versatile pasta, and this Gluten-Free version will allow anyone to have an amazing experience of flavour.

Penne Ziti Rigate PGI (500G) - Garofalo

£1.99

These penne will bring to your table all the flavour of the ripe wheat. IGP (PGI)* certified.

The texture obtained through bronze drawing is accentuated by the finerighe (lines) and will hold the sauce like no other pasta.

Thanks to the high quality of the ingredients, the al dente cooking point is guaranteed.

The traditional recipe for this pasta is with a spicy tomato sauce, but you can try it with as many other sauces as you like, including pesto!

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

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Gluten-Free Gnocco Sardo (400g) - Garofalo

£2.24 £2.99

Thanks to the twisted shape with the cut in the middle, this pasta perfectly combines with the sauce for an amazing taste experience. The Gluten-Free version is a great alternative for those who don’t want to give up on flavour.

This format is a reinterpretation of the classical malloreddu sardo that connects this pasta to the sheperds’ tradition of Sardinia.

Gluten-Free Fusillone (400g) - Garofalo

£2.99

Fusilloni are a reinterpretation of the traditional fusilli from the south of Italy.

This \'giant\' version of classic fusilli is Gluten-Free, made with high-quality ingredients, for a dough full of flavour that will guarantee cooking al dente style. 

Gluten-Free Caserecce (400g) - Garofalo

£2.99

The Caserecce remind of artisanal quality from their very name (\'Casarecce\' in Italian means homemade). This gluten-free version is made for those who won’t give up the flavour of the traditional pasta.

The shape is twisted and open in the middle, to grab the sauce, and the texture is rough, for an amazing al dente experience. The special recipe with cornflour, rice, potatoes and quinoa is designed to create an excellent taste for coeliacs and gluten intolerant. 

Mezze Penne Rigate PGI (500g) - Garofalo

£1.99

Mezze Penne Rigate are a fun and original twist to traditional Penne Rigate as \'Mezze\' literally means \'Half\'. IGP (PGI)* certified.

The shape and texture are made to hold the sauce, we suggest trying them with either a simple but flavourful tomato and basil sauce or with a delicious pesto sauce. 

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Lumaca Rigata PGI (500G) - Garofalo

£1.99

Inspired to the harmonious shapes of nature, the Lumaca is a pasta ‘shell’ made for rich and tasty sauces. IGP (PGI)* certified.

This pasta is IGP (Protected Geographic Indication) and bronze drawn, for an amazing texture and the always al dente cooking point.

The traditional recipe for this format is, of course Lumaca ca sarza vulluta (Snails with hot sauce).

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Gluten-Free Penne Rigate (400g) - Garofalo

£2.99

These Penne will bring to your table the whole flavour of traditional Penne, although being Gluten-Free.

The texture obtained through bronze drawing is accentuated by the fine righe (lines) and will hold the sauce like no other pasta. Best served with tomato sauce, Bolognese ragu sauce, salmon and Pesto alla Genovese.

Orecchiette (500g) - Garofalo

£2.39

Originally from Apulia, this pasta is now popular all over Italy, the perfect combination among tradition and innovation.

The roughness obtained with the bronze drawing process makes for a pasta that holds the sauce, for the best experience of flavour. The tradition wants this pasta with Cime di Rapa (turnip tops), though this classic of Italian cuisine can go with all kinds of sauces.

Maccheroncini PGI (250G) - Pasta Marilungo

£3.50

Maccheroncini di Campofilone IGP are a dry pasta obtained from the processing of eggs and durum wheat flour. IGP (PGI)* certified.

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. Maccheroncini di Campofilone PGI are distinguished from other pastas by the thinness of the pasta sheets and the extremely fine cut: these characteristics allow for a limited cooking time, one minute in boiling water, but it is also possible to cook it directly in the sauce without boiling it beforehand.

*IGP (PGI) is short for Indicazione Geografica Protetta (literally "Protected Geographical Indication"). This certification identify an agricultural product, raw or processed, which quality, reputation or other characteristics are linked to its geographical origin.

Tagliatelle (250g) - Pasta Marilungo

£3.50

Ribbon-like strips pasta type, commonly served with pork or beef, as well as ragu alla bolognese sauce

This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Famously paired with bolognese sauce (Ragu alla Bolognese), is a versatile option which can also be eaten with fresh pesto, or a mushroom sauce.