Italian Taste Meets Top Nutrition

More Fibres Better Quality

Garofalo High Protein Pasta is naturally high in fibre, providing 12 g of fibre per 100 g. The fibre comes from the aleurone layer of the wheat, which contains naturally occurring complex fibres that support normal digestive function. An advanced milling process allows these valuable parts of the wheat to be preserved while maintaining the taste and texture expected from premium Italian pasta. The result is a high-fibre pasta made using carefully selected parts of the grain.

High Protein Quality

Garofalo High Protein Pasta provides 19 g of protein per 100 g, naturally derived from durum wheat. The protein quality is supported by an innovative milling process that preserves the nutritional characteristics of the grain, including its amino acid profile. This allows Garofalo High Protein Pasta to deliver a meaningful source of plant-based protein while maintaining the authentic flavour and performance of traditional pasta.

Single Source Ingredient with No Additives

Garofalo High Protein Pasta is made using a single ingredient: 100% whole durum wheat semolina. No additives or external protein sources are used to increase the protein content. The nutritional profile is achieved through a specialised milling process that selects and preserves the most nutritious parts of the wheat. This results in a clean-label pasta with nothing added beyond the grain itself.

Low Glycaemic Index

Garofalo High Protein Pasta has a low glycaemic index, meaning it is digested more slowly and contributes to a steadier release of energy. The naturally high fibre and protein content play a role in this effect. This makes it suitable for consumers seeking a balanced carbohydrate option as part of a varied and balanced diet.