Garganelli made with durum semolina are producted with the best blend of extra arancio semolina, pasteurized, stabilized and packaged in a protective atmosphere in transparent bowl of 500 gr.

History and Tradition

It seems that the name derives from the fact that the shape and the end lining in circles remind of the cartilaginous rings of the trachea of the chicken in roman dialect are called precisely garganél. The appearance is similar to the die of "pens" except for the fact that at the point of overlap of the two edges of the pasta Garganello has a different consistency. The secret of their taste is in the thickness of the foil, which once dipped in water must be inflated and round, to better accommodate the seasoning. This is why the Garganelli go well with meat sauce, sometimes enriched by mushrooms and truffles and plenty of cheese.

Production process

The stabilized pasta (Ambient) Garganelli made with durum semolina is the result of a production process created in order to combine high organoleptic property of fresh pasta, short cooking times (3 minutes) and a room temperature storage (cool and dry place under a temperature up to 25°C). Once opened, the contents will last 3-4 days in the fridge.