Made in Gragnano, Garofalo Spaghetti No. 9 is a high-protein durum wheat pasta designed for consistent cooking results in high-volume kitchens. The dough is bronze-drawn for a rougher surface, helping sauces cling properly throughout service. This format offers strength without brittleness, ideal for portion control and fast plating.
Produced under strict Pasta di Gragnano IGP rules and dried carefully for firmness and yield, this is a reliable staple for operators seeking dependable performance and texture.
Performs well in both traditional sauces (e.g. amatriciana, carbonara) and simpler builds such as aglio e olio
Suitable for batch cooking and holding in bain-marie or low ovens
Packed: 12 x 1kg
Cook time: ~10 minutes depending on service method and preferred bite. Always test in your kitchen to suit portioning and hold requirements.
Garofalo has been making pasta in Gragnano, southern Italy, since 1789. The town’s combination of natural spring water and favourable climate has long made it a recognised centre for pasta production.
All Garofalo pasta is made using high-protein durum wheat semolina and water from local aquifers. The dough is shaped through bronze dies, giving it a textured surface that helps sauces stay on the pasta during cooking and plating. It is then dried carefully at controlled temperatures to achieve a consistent result every time - helping professional kitchens serve with confidence.
Garofalo is part of the Pasta di Gragnano IGP designation. This means the pasta must be produced entirely within Gragnano, follow strict ingredient and production rules, and be packaged on site within 24 hours of drying. These standards help maintain consistent quality and practical performance in busy kitchens.
Today, Garofalo exports pasta to more than 60 countries. Its short and long pasta formats are widely used in restaurants, catering operations, and other commercial food settings where reliable quality matters.
Made in Gragnano, Garofalo Spaghetti No. 9 is a high-protein durum wheat pasta designed for consistent cooking results in high-volume kitchens. The dough is bronze-drawn for a rougher surface, helping sauces cling properly throughout service. This format offers strength without brittleness, ideal for portion control and fast plating.
Produced under strict Pasta di Gragnano IGP rules and dried carefully for firmness and yield, this is a reliable staple for operators seeking dependable performance and texture.
Performs well in both traditional sauces (e.g. amatriciana, carbonara) and simpler builds such as aglio e olio
Suitable for batch cooking and holding in bain-marie or low ovens
Packed: 12 x 1kg
Cook time: ~10 minutes depending on service method and preferred bite. Always test in your kitchen to suit portioning and hold requirements.
Garofalo has been making pasta in Gragnano, southern Italy, since 1789. The town’s combination of natural spring water and favourable climate has long made it a recognised centre for pasta production.
All Garofalo pasta is made using high-protein durum wheat semolina and water from local aquifers. The dough is shaped through bronze dies, giving it a textured surface that helps sauces stay on the pasta during cooking and plating. It is then dried carefully at controlled temperatures to achieve a consistent result every time - helping professional kitchens serve with confidence.
Garofalo is part of the Pasta di Gragnano IGP designation. This means the pasta must be produced entirely within Gragnano, follow strict ingredient and production rules, and be packaged on site within 24 hours of drying. These standards help maintain consistent quality and practical performance in busy kitchens.
Today, Garofalo exports pasta to more than 60 countries. Its short and long pasta formats are widely used in restaurants, catering operations, and other commercial food settings where reliable quality matters.
