Garofalo Macaroni Pasta 500g

£2.70 54p per 100g

Premium Italian Dry Pasta.

100% Durum Wheat Semolina.

From Gragnano near Naples in Italy.

High in protein and shaped using a bronze die

Suitable for Vegetarians

Koshur certified Garofalo has been making pasta for over 200 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.

Garofalo Elbow Macaroni has been specially developed for the UK market as it is not a shape found in Italy. It is thought that it derives from the term Italian maccheroni in Italy the noun maccheroni refers to straight tubular square-ended pasta. The curved (elbow) macaroni is perfect for Macaroni Cheese, allowing the sauce to surround the tubes both inside and out.

Since 1789 in Gragnano, generations of master pasta-makers have been working to create a unique pasta: pure excellence from the production to the table. Goodness to taste and enjoy with your eyes closed.


Vegetarian, Vegan, Kosher



Preparation and Usage

Cooking time 9 minutes.

Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.

Allergy Information

It may contain traces of Soybeans


Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).

Return To Address

Package Type

Heat Sealed

Other Information

Full Product Name:
Pasti di Gragnano PGI

Additional Information:
V-Label European Vegetarian Union - Vegan,


Macaroni Cheese Recipe:

The recipe use Gruyere because of its smokiness and nuttiness, which paired with Parmigiano (or Grana Padano) and mature Cheddar, two great examples of umami flavour, is a combination made in heaven. Nutmeg goes really well with the Gruyere and adds a different twist to this recipe.

Serves 4 : 35 minutes


300g Garofalo Macaroni

100g butter

500ml semi skimmed milk

4 heaped tbsp. flour

½ tsp nutmeg (grated)

60g Gruyere - cubed

60g mature cheddar - cubed

40g Parmigiano Reggiano - cubed

Salt and pepper


Boil a copious amount of water (at least one litre per 100 g of pasta), and when the water boils add roughly 2 tbsp. of rock salt. The right al dente time for Macaroni is 9 minutes , so to enjoy fully the Garofalo flavour and “bite”, stick to the advised cooking time! When cooked, drain well.

Whilst the pasta is cooking, place the melted butter and the flour in a heavy bottomed saucepan and mix well until you obtain a paste (roux), which is the main ingredient for béchamel sauce. Gradually add the hot milk to this paste and stir continuously to get a smooth creamy sauce. This will probably take 6-7 minutes.

When ready, season well and add the grated nutmeg. Set aside in a warm place.

Mix the pasta and the béchamel sauce in an oven-proof dish, add the 3 types of cheese and stir well. Place the oven-proof dish in a preheated oven (180C) and cook for 15 minutes until you have a crispy golden top.

Allergen Information

May Contain Soya, Contains Wheat


Durum Wheat Semolina

Dietary Information

Suitable for Vegetarians; Suitable for Vegans; Kosher

Nutritional Data

Typical Valuesper 100 g
Energy 1489 kJ
351 kcal
Fat 1,0 g
of which saturates 0,2 g
Carbohydrate 70 g
of which sugars 3,0 g
Fibre 3,0 g
Protein 14 g
Salt <0,01 g