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Appreciated by chefs and home cooks alike, Rustichella d'Abruzzo has been making artisan Italian pasta since 1924. 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. Try it with any meat or vegetable ragu where the sauce can be captured in the middle.