Egg Garganelli
- Packaging: Trays, Bulk
- Shape: Short Pasta
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.
Cooking Time: 9 minutes.
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.
Cooking Time: 9 minutes.
Product Details
| Product Code | Unit Size | Unit / Case | Case Weight | UPC Code | Notes |
|---|---|---|---|---|---|
| 11216 | 6 kg/13.2 lb | 1 | 6.5 kg/14 lb | 7-93232-11216-9 | |
| 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
durum wheat semolina, eggs (yolk and white), water
Wholesale Pricing
Related Products
-
Egg Fettuccine
Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday...