Rustichella d'Abruzzo's beloved Egg Garganelli with a citrus twist. Their Egg Garganelli with Lemon starts with durum wheat flour and plenty of eggs. The addition of lemon juice gives this silky egg pasta a fragrant aroma and vibrant citrus flavor.
Garganelli, or garganel (meaning the esophagus in the end of a chicken neck), is one of the most typical pasta cuts of Emilia-Romagna. This short ridged tube begins with a small square of egg pasta that is wrapped around a pencil or a wooden stick and then rolled over a petine ("weaver's comb") or basket to give it the ridges on the outside.
How to use
Rustichella d'Abruzzo Lemon Egg Garnagelli Pasta's ridges and grooves make it perfect for luscious, creamy sauces. Try it in a classic Northern Italian preparation with cream, prosciutto cotto and fresh English peas. The lemon in the pasta also makes it the perfect mate for any seafood and vegetable-based sauces. Toss with garlicky shrimp, dress with a simple sauce of burst cherry tomatoes and peppery arugula or use in lieu of spaghetti in this recipe for pasta with caramelized lemons, artichokes and mint.
About Rustichella d'Abruzzo
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.