Project Description

Garganelli, 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.