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 ragu so that the sauce is captured in the middle.
Cooking Time: 9 minutes. Traditionally served in Romagna with a capon ragu or bolognese sauce
Wonderful with shreds of braised poultry
Toss with your favorite tomato sauce