Garofalo Farfalle Senza Glutine
Short shaped pasta by Garofalo, made from maize, rice and quinoa flours.
Garofalo Farfalle Senza Glutine is a short shaped pasta from the Garofalo Pasta Senza Glutine range. Shape type: farfalle. 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 bronze dies, which gives it a rough surface.
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. Shapes like this suit vegetable and tomato sauces, light cheese or cream sauces and cold pasta salads. The same shape is also sold in the Garofalo Pasta Integrale Biologica range.
Labelled gluten-free. May contain traces of soy.
Facts
| Raw material | Maize, rice and quinoa flours, potato starch |
|---|---|
| Duration | 8 min |
| Main use | Vegetable and tomato sauces, pasta salads |
| House range | Garofalo Pasta Senza Glutine |
How it connects to Pasta
Garofalo Farfalle Senza Glutine → kind of → Farfalle → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour, Potato, Quinoa
- Part of
- Garofalo Pasta Senza Glutine, Farfalle
Frequently asked questions
How long do you cook Garofalo Farfalle Senza Glutine?
8 minutes, according to the official Garofalo website.
What is Garofalo Farfalle 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.
Similar
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