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.
Garganelli is best paired with cream sauces (see Zara’s recipes – “Garganelli with Peas and Prosciutto“)
Durum wheat semolina flour, egg, water.
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