Rustichella Garganelli, 8.8-Ounce Units (Pack of 4)

In the quaint town of Pianella, Guanluigi Peduzzi upholds a pasta-making tradition passed down from his grandfather. His meticulous craftsmanship yields Garganelli: delicately rolled, with exterior ridges and a flat interior. This egg pasta is crafted from stone-ground winter wheat and pristine spring water, its dough expertly pressed through time-honored bronze dies and painstakingly air-dried over 48 hours. The result is a pasta of unparalleled texture and robustness, promising a dining experience like no other.

Prepare yourself: once you savor this creation, ordinary pasta will never suffice again. Treat yourself to the sublime.

Garganelli is a short, ridged pasta shape akin to penne, ideally complemented by cream-based sauces. Its recipe relies exclusively on stone-ground durum flour from hard winter wheat, enriched with fresh egg yolks. The extended 56-hour air-drying period ensures a dense, flavorful pasta that cooks to perfect al dente consistency.

Each piece is extruded through meticulously crafted bronze dies, some of which date back to the 19th century, embodying artisanal pasta-making at its pinnacle.

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