Garganelli

Garganelli, typical of Romagna, have a tubular shape and a characteristic perpendicular groove. They are obtained by rolling the dough around a stick and then striped with a tool called comb or with a wooden rigagnocchi until a unique consistency is obtained.

 

Category:

Description

Durum wheat semolina (Origin Italy), type 00 soft wheat flour, pasteurized eggs (22%, Origin Italy)

It may contain traces of soya, mustard, milk, clams, fish.

Format:
250g / 300g / 500g

Conservation:
2° – 4° C

Cooking:
4 minutes

Shelf Life:
60g

Additional information

Weight1 kg
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