Garganelli is one of the most typical types of pasta of the Emilia-Romagna region. Garganel are short tube shaped pasta with ridges all around. Thanks to their particular shape and the ridges on the surface, Garganelli with egg can be prepared in broth, as many traditional recipes want, combined with some of our full-bodied sauces such as those with Sausage or Olives, or prepared with a vegetable pesto, pine nuts and Pecorino cheese for lovers of a healthy and balanced lifestyle.
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. Pairs well with Bolognese sauces and Porcini Mushrooms, or Tartufata accompanied by a drizzle of Extra Virgin Olive Oil.
Rustichella d'Abruzzo imported Italian egg pasta is made with carefully selected durum wheat semolina, pure spring water and fresh eggs. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce. Pasta is air-dried in temperature-controlled chambers for up to 56 hours, adding another dimension to flavor and texture.
