Garofalo have a true expertise passion for making pasta. And here, they've added a twist to one of their favourite recipes. Replacing traditional white Semolina flour with a darker, whole gram flour to create pasta that has a strong, earthy flavour, whilst being high in fibre too. Better for you, and better for your taste-buds - win - win. Try using it with smoother sauces that will cling to the twists - we love it with pesto of course.