which means "small esophagus", is a pasta from Emilia-Romagna
that is difficult to find outside of that region.
Admittedly, it takes a bit of time and patience to hand-form
the pointed tubular shape that resembles penne, but they are
so delicious that I encourage you to try them.
Garganelli are best cooked the day they are made.
Drying them for future use makes them too hard to cook uniformly.