Pasta Garofalo

Pasta Garofalo: Italian Excellence in Pasta Making Since 1789

Pasta Garofalo is an iconic Italian pasta brand with a prestigious history dating back to 1789. Based in Gragnano, a small town near Naples known as the “homeland of pasta,” Garofalo has become synonymous with authentic high-quality pasta. The unique climatic conditions of Gragnano, including coastal breezes and low-humidity air, combine with spring water naturally low in chlorine to create the ideal environment for pasta drying. This environment ensures pasta with perfect texture, color, and flavor.

Historical Roots and Evolution

Michele Garofalo officially received the exclusive right from a Royal Decree at the end of the 18th century to produce pasta branded as “well made.” Over the centuries, Garofalo has grown from a small family operation into a globally recognized leader in premium pasta production, with an unwavering dedication to quality and tradition.

Two industrial plants operate in Gragnano today, continuing the centuries-old pasta making to produce over 100 varieties of pasta shapes, all crafted in the same location — a key factor ensuring authentic, consistent quality.

The Gragnano Tradition and PGI Certification

The town’s pasta production is protected by the “Pasta di Gragnano” PGI (Protected Geographical Indication) status, awarded in 2013, which guarantees that pasta labeled as such must be made exclusively from durum wheat semolina and spring water, dried slowly at low temperatures, and shaped using bronze dies.

Garofalo is a founding member and the largest producer within the Gragnano Città della Pasta Consortium, which protects the heritage and artisan method of pasta production both in Italy and internationally.

Ingredients and Production Process

Garofalo uses only the finest durum wheat semolina sourced from Italy, Australia, and Arizona, selected for its flavor profile, gluten content, and color. Gluten strength is carefully monitored as it dictates the firmness and culinary quality of the cooked pasta.

The pasta dough is made by mixing semolina with pure local spring water at carefully controlled low temperatures to preserve the natural flavor and yellow hue. The dough is then extruded through traditional bronze dies, creating the signature rough surface texture that clings beautifully to sauces.

Finally, the pasta is dried slowly, sometimes for over 24 hours, using natural air currents and gentle heat, preserving the elasticity, texture, and aroma essential for outstanding pasta.

Product Range

Garofalo offers a wide variety of pasta shapes including classics such as Spaghetti, Penne Rigate, Fusilli, and Linguine, plus specialty items like whole wheat, gluten-free, and high-protein pasta lines. Regardless of the variety, each product maintains Garofalo’s hallmark quality, vibrant golden color, and firm al dente bite.

Global Reach and Brand Philosophy

While deeply rooted in Italian tradition, Garofalo exports its pasta to over 60 countries worldwide, serving consumers who seek true Italian culinary excellence. Emphasizing innovation coupled with heritage, Garofalo launched its “Real Italian Carbs” campaign in 2025 to educate and encourage consumers to rediscover pasta made the authentic way, identical whether enjoyed in Italy or abroad.

Why Choose Pasta Garofalo?

Choosing Garofalo means selecting pasta crafted with two centuries of expertise, using premium ingredients and artisanal techniques guaranteed by a recognized Italian PGI certification. Its dedication to quality, tradition, and innovation assures a superior culinary experience whether for family dinners, festive occasions, or gourmet kitchens.