Garganelli is a type of egg pasta typical of the Romagna region. Our Cesarine have been preparing them for generations. In ancient times, cooks would shape this pasta using a part of the loom known as the "pettine" (meaning "comb") to obtain the distinctive ridges on the pasta's surface. These days, home cooks use a small hand-held tool with ridges to shape their Garganelli, which is still known as a "pettine" as a nod to its origins.
The squares of dough are rolled around a thin stick, which is then passed over the tool's surface to create the classic ridged texture. This egg pasta has a textured surface, as it is prepared only with fresh eggs and Italian durum wheat semolina. This makes it perfect for picking up all the flavours of the sauce. It also has a slightly thicker middle, which is what gives it the ideal 'al dente' bite.
Ingredients: durum wheat semolina, fresh eggs 28%. Contains gluten and eggs. May contain traces of soya. Country of cultivation of wheat and milling: Italy.
Nutritional values: average per 100g energy 401kj/ / 1695kcal, fat 5.7g, of which saturated fatty acids 2.6g, carbohydrates 71g of which sugars 1.9g, fibre 2.4g, protein 15.1g, salt 0.16g.
Storage: Store in a cool, dry place, away from sources of heat and light.
Production: Produced and packaged in the factory of: Locality Torre del Parco 62032 - Camerino (MC) - Italy