Garganelli is one of the most typical pasta of Emilia-Romagna. The name comes fromgarganel, 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 apetine("weaver's comb") or basket to give it the ridges on the outside.
This shape is wonderful with any fine ragu so that the sauce is captured in the middle.
Cooking Time: 9 minutes.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.
