Egg Garganelli, 8.8 oz


Garganelli 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. It's shape is wonderful with any fine ragù so that the sauce is captured in the middle.

Cooking time: 9 min

Ingredients: durum wheat semolina, eggs, water

In stock

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