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Linguine, a traditional shape from Genova, are long, flat strands of pasta, perfect for pairing with pesto genovese. Thanks to its flat shape and rough, porous surface achieved from bronze extrusion, sauce clings perfectly to this pasta. Garofalo pasta is crafted in the city of Gragnano in the southern Italian region of Campania, the birthplace of dry pasta. Since 1789, the historic Pastificio has nurtured generations of pastamakers who have passed down their time-honored techniques. Their whole wheat pasta shapes are the best around and are both healthy and hearty.
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