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Egg Garganelli Bulk
Produced By: Rustichella d'Abruzzo
in Abruzzo, Italy
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.
Bulk size packed in four 1.5 kg bags.
Product Code
11216
Unit Size
6 kg/13.2 lb
Unit/Case
1
Case Weight
6.5 kg/14 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-11216-9
durum wheat semolina, eggs (yolk and white), water
- 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.
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.
Bulk size packed in four 1.5 kg bags.
