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Egg Garganelli

Garganelli is one of the most typical pasta of Emilia-Romagna. The name comes from garganel, or the esophagus in the end of a chicken neck, a short tube with ridges all around. This pasta shape is made with a small square of egg pasta, wrapped around a pencil or a wooden stick, then rolled over a petine ("weaver's comb") or basket to give it the ridges on the outside.

This shape is wonderful with any fine ragu so that the sauce is captured in the middle.

Find more serving suggestions below.

Description

Garganelli is one of the most typical pasta of Emilia-Romagna. The name comes from garganel, or the esophagus in the end of a chicken neck, a short tube with ridges all around. This pasta shape is made with a small square of egg pasta, wrapped around a pencil or a wooden stick, then rolled over a petine ("weaver's comb") or basket to give it the ridges on the outside.

This shape is wonderful with any fine ragu so that the sauce is captured in the middle.

Find more serving suggestions below.

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
11216 6 kg/13.2 lb 1 6 kg/14 lb bulk - no UPC
11207 250 gr/8.8 oz 12 3 kg/7 lb 7-93232-11207-7

Serving Suggestions

Serving Suggestions

  • Traditionally served in Romagna with a capon ragu or bolognese sauce
  • Wonderful with shreds of braised poultry
  • Toss with your favorite Rustichella d'Abruzzo tomato sauce

Nutrition & Ingredients

Ingredients

durum wheat semolina, eggs (yolk and white), water

Wholesale Pricing

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
11216 6 kg/13.2 lb 1 6 kg/14 lb bulk - no UPC
11207 250 gr/8.8 oz 12 3 kg/7 lb 7-93232-11207-7

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