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Lemon Egg Garganelli

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1.00 LBS
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Rustichella d'Abruzzo's beloved Egg Garganelli with a citrus twist.

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.


durum wheat semolina, eggs, lemon juice, natural lemon aroma, water.

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