Garofalo Penne Rigate Senza Glutine
Short tube pasta by Garofalo, made from maize, rice and quinoa flours.
Garofalo Penne Rigate Senza Glutine is a short tube pasta from the Garofalo Pasta Senza Glutine range. Shape type: penne. Its surface is ridged (rigate). 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 1.05 mm, length 45 mm.
Cooking time: 11 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. Short tubes hold chunky sauces well: amatriciana, pasta alla gricia, Bolognese sauce, pasta alla Norma and baked pasta are classic choices.
Labelled gluten-free. May contain traces of soy.
Facts
| Raw material | Maize, rice and quinoa flours, potato starch |
|---|---|
| Duration | 11 min |
| Main use | Amatriciana, gricia, Bolognese sauce, Norma |
| House range | Garofalo Pasta Senza Glutine |
How it connects to Pasta
Garofalo Penne Rigate Senza Glutine → kind of → Penne → related → 🫒 Olive oil ← related ← 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour, Potato, Quinoa
- Part of
- Garofalo Pasta Senza Glutine, Penne
Frequently asked questions
How long do you cook Garofalo Penne Rigate Senza Glutine?
11 minutes, according to the official Garofalo website.
What is Garofalo Penne Rigate 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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