Garganelli

Garganelli is a unique Italian pasta variety made with flour, eggs, and water, characterized by the method of its preparation. The pasta is made by rolling a flat, square noodle into a tubular shape, usually with the aid of a pencil-sized wooden twig and a weaver, imprinting ridges on the exterior of the dough in the process.

It is believed that garganelli were invented in 1725 in the Romagna region. Originally, the pasta was served in broths, but today it is usually paired with prosciutto and peas, creamy sauces, or rich meat ragùs.