The ideal pasta for classic Emilia-Romagna "dry" pasta dishes like meat ragu or alla salsiccia (with sausage). Try it with seasonal ingredients like mushrooms, truffles, pumpkin, and the like.¬†Garganelli, also known as maccheroni al pettine, is¬†a beautiful, traditional egg pasta from the Emilia-Romagna region of Italy. Not only is this fun eating, it's delicious to boot.¬†
Cook for¬†8 to 10 minutes until al dente.
Ingredients: Durum wheat semolina, water, egg. Contains wheat and egg.
Net weight: 12oz / 340 g.¬†
Made in Italy!
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