Garofalo Spaghettini n.4
Long round-section pasta by Garofalo, No. 4 in the brand’s numbering, made from durum wheat semolina.
Garofalo Spaghettini n.4 is a long pasta with a round cross-section from the Garofalo Pasta di Semola di Grano Duro range. In the Garofalo catalogue the shape is No. 4; the number is printed on the pack next to the name. Shape type: spaghetti. 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. Garofalo sells it as Pasta di Gragnano PGI, the protected pasta of Gragnano near Naples.
Cooking time: 6 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. Classic sauces for this shape are carbonara, cacio e pepe, spaghetti aglio, olio e peperoncino and spaghetti alla puttanesca, as well as tomato and seafood sauces.
Allergens: contains gluten (wheat).
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 6 min |
| Main use | Carbonara, cacio e pepe, tomato and seafood sauces |
| House range | Garofalo Pasta di Semola di Grano Duro |
How it connects to Pasta
Garofalo Spaghettini n.4 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Garofalo Pasta di Semola di Grano Duro, Spaghetti, Pasta di Gragnano
Frequently asked questions
How long do you cook Garofalo Spaghettini n.4?
6 minutes, according to the official Garofalo website.
What does No. 4 mean on Garofalo Spaghettini?
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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