Garganelli is made by rolling a flat, square of pasta into a tube. It was invented in 1725 in the country mansion of the Pope. His cook was taken by surprise at the number of guests when making Tortellini and had to quickly improvise. She abandoned the filling and used a pencil to roll the pasta into tubes.
Allergens: Eggs, Gluten
- Average weight per piece: 1.5g
- Yield per serving after cooking 100g: 150g (+50%)
- Cooking time: 4 - 5min