Lemon juice brightens this supple egg pasta, giving it a fragrant aroma and subtle tang. Garganelli is one of the most typical pasta of Emilia-Romagna. The name comes from garganel, or the esophagus in the end of a chicken neck, a short tube with ridges all around. This pasta shape is made with a small square of egg pasta, wrapped around a pencil or a wooden stick, then rolled over a petine ("weaver's comb") or basket to give it the ridges on the outside.
This shape is wonderful paired with seafood and fresh vegetables.
Cooking Time: 9 minutes.
Ingredients: durum wheat semolina, eggs, lemon juice, natural lemon aroma, water.