Garganelli n° 115 all'uovo

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

  • Cooking time: 10 min
Garganelli n° 115 all'uovo
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
molitura

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
essiccazione



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Cannelloni n° 100 all'uovo

The origins of Cannelloni are extremely old. Among the very first types of pasta to be made from a mixture of flour, water and salt are Gnocchi and Cannelloni, i.e. strips of pasta of different lengths that were rolled up to form perfect cylinders in which to put the filling,

The size of Cannelloni means they are ideal for filling with tasty mixtures made from meat, or vegetables and ricotta.

The most commonly used recipes for Cannelloni are those baked in the oven with tasty fillings and covered with a thin layer of tomato sauce and béchamel.

Available in 250 g packs

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