Description

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.