Rustichella d'Abruzzo Garganelli, 250g

Appreciated by chefs and home cooks alike, Rustichella d'Abruzzo has been making artisan Italian pasta since 1924. 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. Try it with any meat or vegetable ragu where the sauce can be captured in the middle.