Garofalo Ditalini Rigati Senza Glutine
Small soup pasta by Garofalo, made from maize, rice and quinoa flours.
Garofalo Ditalini Rigati Senza Glutine is a small soup pasta (pastina) from the Garofalo Pasta Senza Glutine range. Shape type: ditalini. Its surface is ridged (rigati). Garofalo is a pasta maker from Gragnano near Naples, founded in 1789.
Ingredients: maize flour (50.4%), semi-wholegrain rice flour (22%), rice flour (21.4%), potato starch, quinoa flour (3%) and the emulsifier mono- and diglycerides of fatty acids. It belongs to the brand’s gluten-free range. It is drawn through Teflon dies. Thickness 1 mm, length 2.5 mm.
Cooking time: 8 minutes. Pack size: 400 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. Small shapes like this are cooked in clear broth, minestrone and bean or chickpea soups.
Labelled gluten-free. May contain traces of soy.
Facts
| Raw material | Maize, rice and quinoa flours, potato starch |
|---|---|
| Duration | 8 min |
| Main use | Broth, minestrone, legume soups |
| House range | Garofalo Pasta Senza Glutine |
How it connects to Pasta
Garofalo Ditalini Rigati Senza Glutine → kind of → Ditalini → related → 🫒 Olive oil ← related ← 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour, Potato, Quinoa
- Part of
- Garofalo Pasta Senza Glutine, Ditalini
Frequently asked questions
How long do you cook Garofalo Ditalini Rigati Senza Glutine?
8 minutes, according to the official Garofalo website.
What is Garofalo Ditalini Rigati Senza Glutine made of?
Ingredients: maize flour (50.4%), semi-wholegrain rice flour (22%), rice flour (21.4%), potato starch, quinoa flour (3%) and the emulsifier mono- and diglycerides of fatty acids.
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