Garofalo Gnocco Sardo Senza Glutine
Short shaped pasta by Garofalo, made from maize, rice and quinoa flours.
Garofalo Gnocco Sardo Senza Glutine is a short shaped pasta from the Garofalo Pasta Senza Glutine range. 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. Thickness 1.15 mm, length 25.5 mm.
Cooking time: 14 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.
Labelled gluten-free. May contain traces of soy.
Facts
| Raw material | Maize, rice and quinoa flours, potato starch |
|---|---|
| Duration | 14 min |
| Main use | Vegetable and tomato sauces, pasta salads |
| House range | Garofalo Pasta Senza Glutine |
How it connects to Pasta
Garofalo Gnocco Sardo Senza Glutine → contains → Potato ← contains ← Gnocchi and spätzle → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour, Potato, Quinoa
- Part of
- Garofalo Pasta Senza Glutine
Frequently asked questions
How long do you cook Garofalo Gnocco Sardo Senza Glutine?
14 minutes, according to the official Garofalo website.
What is Garofalo Gnocco Sardo 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
Garofalo Anellini Senza Glutine · Garofalo Mafalda Corta Senza Glutine · Garofalo Pasta Mista Senza Glutine · Garofalo Casarecce Senza Glutine · Garofalo Ditalini Rigati Senza Glutine · Garofalo Farfalle Senza Glutine