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 ragù so that the sauce is captured in the middle.
Cooking Time: 9 minutes.
Bulk size packed in 1 kg bags.
** Please login to view prices and other wholesale information. If you do not have a wholesale login yet, please contact us.
Product Code | Unit Size | Unit/Case | Case Weight | Unit Price | Case Price | UPC Code |
---|---|---|---|---|---|---|
11207 | 250 gr/8.8 oz | 12 | 3 kg/7 lb | ** | ** | 7-93232-11207-7 |
11216 | 6 kg/13.2 lb | 1 | 6.5 kg/14 lb | ** | ** | 7-93232-11216-9 |