Located in the historical and legendary town of Gragnano, ‚Äúthe home of pasta", where historians, poets and writers have celebrated the art of pasta making for centuries, we are re-visited by the nostalgic memory of ‚Äúthe main streets laid out expressly to capture the mountain breeze mixed with sea air‚Ä¶when pasta makers hung spaghetti on drying rods like laundry‚Ä¶" The Garofalo legacy began in 1789, when, by Royal Decree of ‚ÄúThe Kingdom of Naples", Signore Lucio Garofalo was granted the first permit for the production and sale of the highest quality pasta. Pasta making in Gragnano continues to be synonymous with excellence. Books and magazines continue to categorize high quality pasta as ‚ÄúGarofalo-type" pasta.
Bring a medium size pot of water to a boil. Set a timer for 10 minutes, stir occasionally. Drain.