Garofalo Scialatielli n.100
Long flat ribbon pasta by Garofalo, No. 100 in the brand’s numbering, made from durum wheat semolina.
Garofalo Scialatielli n.100 is a long flat ribbon pasta from the Garofalo Pasta di Semola di Grano Duro range. In the Garofalo catalogue the shape is No. 100; the number is printed on the pack next to the name. Garofalo is a pasta maker from Gragnano near Naples, founded in 1789.
Ingredients: durum wheat semolina. It is drawn through bronze dies, which gives it a rough surface. Length 5000 mm. Garofalo sells it as Pasta di Gragnano PGI, the protected pasta of Gragnano near Naples.
Cooking time: 13 minutes. Pack size: 500 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. Flat long pasta is traditionally served with pesto alla genovese, clam and seafood sauces, and tomato sauces.
Allergens: contains gluten (wheat).
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 13 min |
| Main use | Pesto, seafood and tomato sauces |
| House range | Garofalo Pasta di Semola di Grano Duro |
How it connects to Pasta
Garofalo Scialatielli n.100 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Garofalo Pasta di Semola di Grano Duro, Pasta di Gragnano, Scialatielli
Frequently asked questions
How long do you cook Garofalo Scialatielli n.100?
13 minutes, according to the official Garofalo website.
What does No. 100 mean on Garofalo Scialatielli?
It is the number of the shape in the Garofalo catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
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