Italian pasta

Pasta No. 9 made from the finest wheat.  The Garofalo brand is known by its products’ highest quality and is the benchmark for the production of pasta.

Candele are only found as dried pasta. Because they are so long (50cm), they are usually broken by hand into 2 or 3 pieces before being cooked

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Usually the pasta is white because refined flour is used, but whole wheat flour may be added.

A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables.

Penne  is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well). When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.

Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata.

Very similar to medium-sized paccheri and with a ridged surface, Garofalo Gigantoni enhance both simple flavours and more elaborate recipes. Rough on the outside thanks to the bronze drawing, Garofalo Gigantoni are a Pasta di Gragnano PGI with a consistency that is easily recognised in the mouth. They are perfect for stuffing and baking.

Couscous, a small type of pasta, is made from crushed and steamed durum wheat. North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya. 

Garofalo Anelli Siciliani are a short, bronze-drawn pasta. They have an exaggerated thickness that the palate adores. ... Characteristic of Sicilian cuisine, Garofalo Anelli Siciliani are a short, bronze-drawn pasta with Pasta di Gragnano PGI certification. They are traditionally enjoyed – and perfect – for baked pastas, with condiments full of flavour. Thick, rough and full-bodied, sauce adheres to them very well.

Tagliatelle is a traditional type of pasta from the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 5 to 8 mm (0.26 to 0.39 in) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. 

Tagliatelle is made with egg pasta. The traditional ratio is one egg to one hundred grams of flour.