Garganelli Pasta

Garganelli is an Italian type of pasta that consists of an egg-based dough. They are the typical, cross-grooved tubular pasta from Emilia Romagna. They harmonize perfectly with strong meat and bacon sauces. Like so many culinary treasures, they were invented by a mishap in the kitchen.

It is similar to Penne rigate, but has stripes but across. So you can use Garganelli for all recipes that you would otherwise use Penne or Rigatone for. With Garganelli Pasta there are of course no limits to your culinary imagination. Whether you prepare the Sugo yourself or order a finished one from our range is up to you.

Garganelli Pasta is the result of a production process created so that the product combines the high organoleptic properties of fresh pasta, very short cooking time (3 minutes) and storage at room temperature (cool and dry place up to a maximum temperature of 25°C). Once opened, the package lasts 3 - 4 days in the fridge.

Features

Garganelli Pasta is handmade, with genuine and high-quality ingredients, without preservatives and produced with the resources of our territory. The eggs are by Franco Ferruzzi of Russi, while the flour comes from Molino Naldoni in Faenza.

The product can be sold both fresh and frozen, thanks to the innovative blast chilling technique at the time of production, to maintain its freshness and authenticity over time.

Gargano is one of the cornerstones of the Emilia-Romagna tradition, and if combined with a quality sauce and respectful of the original recipes, it can arouse great emotions on the palate. Thanks to its consistency, hard and soft at the same time, the garganello is suitable for every palate.

Garganelli Pasta variations

The Garganelli have their name from the Romagna dialect: Garganel is the name of the chicken's esophagus, which is reminiscent of the shape of the pasta. The Garganelli were cheaper to prepare than other pasta and soon had their place in the kitchen of Emilia Romagna.

Today you can also find them made from durum wheat and water. Try Garganelli with a zucchini, saffron and bacon sauce. They are traditionally prepared with salsiccia (a savory sausage) or with chicken breast ragout.

Content:	250 g
Ingredients:	Water, eggs, durum wheat semolina
Nutritional information per:	100 gr.
Energy:	1560 kj, 373 kcal
Fat :	3.12 g
Hereof: saturated fatty acids:	0.94 g
Carbohydrates:	70.45 g
Of which sugars:	3.39 g
Protein:	14.58 g
Salt:	0.014 g

Origin and History

Garganelli comes from Emilia-Romagna. The story of its origins tells that once upon a time in 1725 a chef was supposed to cook for a society for which he had planned cappelletti and for this purpose had already mixed the necessary square pasta dough squares and the filling. However, his pets ate the filling and he was forced to improvise. So he rolled small tube-shaped noodles out of the squares, which later went down in history as Garganelli.

Production, Form, and Use

Garganelli are tubular pasta, which is made by rolling a small roll of dough about six by six centimeters in size. They have a certain similarity to penne except for the fact that at the point of overlap of the two edges of pasta the Garganello has a different consistency. The secret of their taste lies in the thickness of the sheet, which once plunged into the water must be inflated and rounded, to better accommodate the seasoning. This is the reason why Garganelli goes well with ragù sauces, sometimes enriched with mushrooms and truffles and abundant cheese. Garganelli are usually ribbed (rigati). The dough is based on egg, which makes Garganelli a kind of egg pasta. The special thing about the dough is that it is made from soft wheat flour and durum wheat semolina in a 2:1 ratio.

Garganelli are little known outside Italy and are served with sauces containing duck meat, ham, sausage, parmesan or peas. For the production process, in the artisan workshops of Rustichella d`Abruzzo, the best semolina is mixed with spring water, then the pasta is drawn over bronze so that the sauce can be better absorbed later. The drying process is also gentle and slow so that the pasta maintains its nutritional value and full flavor. Absolute top product!

Garganelli with friggitelli, mussels and tomatoes

Ingredients for 4 persons

400 g Garganelli pasta
200 g friggitelli
1 kg of mussels
Tomatoes
Olive oil
2 cloves of garlic
1 fresh hot pepper

Preparation

Clean the mussels, quarter the tomatoes and cut the friggitelli into small rings.
Cover the mussels in a saucepan, with a little olive oil and a clove of garlic, cover until they open.
Place the water for the pasta on the stove, fry the clove of garlic in oil in a large pan and then remove.
Add the chopped hot peppers and the friggitelli and cook over a low heat for a few minutes before adding the tomatoes.
Remove the mussels from the pot with a slotted spoon, filter the cooking water and order aside.
When the pasta is ready, add 2 ladles of cooking water to the sauce, drain the garganelli and let the sauce boil for a few minutes.
Remove from the heat, add the mussels and stir gently with the sauce.
Sprinkle with basil or chopped parsley.

Garganelli Pasta Marcozzi. Named for part of a chicken's neck, Egg Pasta Garganelli are short, quill-shaped pasta tubes with ridges. They are made from flat squares of pasta that have been rolled, corner to corner, with a wooden stick over a special comb called a pettina.

Suggestion: A typical pasta of Emilia-Romagna, garganelli are traditionally served there with shreds of braised poultry, a Bolognese sauce or any fine ragù that can be trapped within the tubes.

8.8 ounce (250 gram)

Ingredients: Durum wheat semolina and eggs

Packaging: Plastic Wrap

Product of Italy

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