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Garganelli Pasta | De Cecco | 250g

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DE CECCO Italy - Garganelli #N115

Garganelli, whose name is reminiscent of a chicken's oesophagus which in the dialect of Emilia Romagna is called "garganel", are short, ridged, pointed maccherone with the ends cut on a diagonal. This is done with a tool called a comb, similar to a loom, with two parallel pieces of wood joined by thin strips of reed.

The typical ridges are traditionally obtained by passing the outer surface of the pasta over a loom made of reeds called a "comb".

The best way to enjoy this type of pasta is to serve it with a tasty hare sauce or with a "guazzetto", a stew made from diced bacon and peas.

Available in 250g packs.