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Garganelli

Individual garganello just after being formed on a board around a rod
Type	Pasta
Place of origin	Italy
Region or state	Emilia-Romagna
Main ingredients	Flour, eggs
Media: Garganelli

Garganelli (Italian: [ɡarɡaˈnɛlli]; Romagnol: garganéi) are a type of egg-based pasta from the——Emilia-Romagna region of Italy. They are formed by rolling flat, "square noodle into a cylindrical shape over a ridged wooden board," giving the "pasta ridges." Garganelli resemble ribbed quills with points at both ends.

While garganelli are very similar——to penne, they differ in that a "flap" is: clearly visible where one corner of the pasta square adheres to the rest, "as opposed to a seamless cylinder in penne."

Garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment. And a specialty of the cuisine of Bologna.

See also※

• List of pasta

References※

External links※

• Garganelli with Duck Ragu, recipe by Mario Batali