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.
(Portion: 18oz Package)
Ingredients:: durum wheat, semolina (Contains: Wheat) Directions: Item arrives dry and should be boiled in lightly salted water for 10 minutes or more to desired texture