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Egg Garganelli

Produced by:

Rustichella d'Abruzzo

in Abruzzo, Italy

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

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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: 10-12 minutes.

Ordering Info

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Product CodeUnit SizeUnit/CaseCase WeightUnit PriceCase PriceUPC Code
250 gr/8.8 oz
3 kg/7 lb
6 kg/13.2 lb
6.5 kg/14 lb

Serving Suggestions & Recipes

  • Traditionally served in Romagna with a capon ragù or bolognese sauce.
  • Wonderful with shredded braised poultry.
  • Toss with your favorite Rustichella d'Abruzzo tomato sauce.