A classic long pasta dish, Garofalo Gluten-Free Spaghetti allows you to enjoy a tasty and filling first course.
This recipe, made with corn flour, brown rice, potatoes, and quinoa, was specifically designed to give celiacs and those with gluten intolerances all the pleasure of bronze-drawn pasta, as good as the traditional format.
The flavor and consistency are perfect for accompanying hot and cold dishes.
Corn flour 50.4%
semi-raw rice flour 22%
rice flour 21.4%
potato starch
quinoa flour 3%
stabilizer: E471 mono and diglycerides of fatty acids.
May contain SOY
AVERAGE NUTRITIONAL VALUES PER 100g
Energy 1,517 kJ/358 kcal
Fat 1.8 g
of which saturated fatty acids 0.3 g
Carbohydrates 77 g
of which sugars 0.9 g
Fiber 2.8 g
Protein 7 g
Salt <0.01 g
