Garganelli, whose name is reminiscent of a chicken's oesophagus which in the dialect of Emilia Romagna is called "garganel", are short, ridged, pointed maccherone with the ends cut on a diagonal. This is done with a tool called a comb, similar to a loom, with two parallel pieces of wood joined by thin strips of reed.
The typical ridges are traditionally obtained by passing the outer surface of the pasta over a loom made of reeds called a "comb".
The best way to enjoy this type of pasta is to serve it with a tasty hare sauce or with a "guazzetto", a stew made from diced bacon and peas.
Available in 250g packs.
Strozzapreti are little sticks of pasta, similar to thin bucatini, about 5-6 cm long, wrapped around a knitting needle.
The fairly thick pasta and the typical rough surface enhance the flavour of the sauce.
Strozzapreti go very well not only with classic ragù, but also with other sauces, for example, made by sautéing lard, bacon, parsley with a sprinkling of pepper and grated parmesan or ragùs made from mushrooms or beans. Excellent with sausage, cream and rocket.
Available in 250g packs