An egg-based pasta, garganelli are formed by rolling small square, ridged sheets of pasta diagonally into a tube shape.

The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.

Suggested Use

Garganelli is best paired with cream sauces (see Zara’s recipes – “Garganelli with Peas and Prosciutto“)


Durum wheat semolina flour, egg, water.

Product Net Weight