Ditaloni Rigati (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.
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Pasta Garofalo Garofalo was born in 1789 in Gragnano, the homeland of Pasta. Thanks to the climate conditions, ideal for drying up the pasta, and to the presence of spring water to run the Mills, the city has traditionally been just the right place for the pastifici. The quality of Pasta Garofalo speaks for itself, driven by the will to make excellent products for the best dining experience, full of taste and, why not, a bit of creativity.
Ingredients: Durum wheat semolina, water. May contain soy.
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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.