First produced in Naples in 1979, Garofalo has always been committed to producing pasta of the highest quality. Using nothing but the best durum wheat, in conjunction with a combination of old school and modern production techniques, Garofalo achieves a perfect pasta every time. The use of a bronze die in the extrusion of the pasta allows the pasta to combine beautifully with virtually any sauce.
It’s gluten free line uses corn flour, rice flour and quinoa flour, a combination which not only makes for a delicious pasta, but also a pasta which is light and easy to digest.
It’s two most recent lines include a completely organic, whole wheat line as well as a truly
special line of fresh stuffed pasta.
When you serve Garofalo to your friends and family, you know you are serving quality.