These short, grooved macaroni have oblique pointed ends on both sides. They are about 3.5 cm long and about 1 cm wide. The pasta Garganelli is reminiscent of the esophagus of the chickens and is therefore called in the dialect of Romagna garganel. These noodles taste best with a rabbit sauce or a bacon and pea sauce.
250 g foil
5 kg, 20 x 250g foil
Additional information about the product
Designation
De Cecco Garganelli with egg, No.115
item number
15038
Content
250 g
Packaging
foil
Date of minimum durability
Last date of minimum durability: 06.06.2026 Up to Ø 420 days from date of shipment.
F.lli De Cecco Di Filippo Fara San Martino S.p.A., Via F. De Cecco, 66015 Fara San Martino (CH), Italy.
produced in the country | ISO
Italien | IT
Ingredients
Egg pasta made from durum wheat semolina. Hard wheat semolina, 23.87% EGG. Preparation: Cook pasta in 3 liters of salted water for 10 minutes, strain. Store cool and dry. Italian product.
Nutritional table (15038)
per 100g / 100ml
Calorific value
1563 kJ / 369 kcal
fat
4,2 g
saturated fatty acids
1,3 g
carbohydrates
67 g
of which sugars
2,4 g
protein
14,5 g
salt
0,13 g
Allergy Advice about the product (contain allergens) (15038) Gluten:Weizen Eggs
Designation
De Cecco Garganelli with egg, No.115
item number
15042
Content
5 kg, 20 x 250g
Packaging
foil
Date of minimum durability
Last date of minimum durability: 06.06.2026 Up to Ø 420 days from date of shipment.
F.lli De Cecco Di Filippo Fara San Martino S.p.A., Via F. De Cecco, 66015 Fara San Martino (CH), Italy.
produced in the country | ISO
Italien | IT
Ingredients
Egg pasta made from durum wheat semolina. Hard wheat semolina, 23.87% EGG. Preparation: Cook pasta in 3 liters of salted water for 10 minutes, strain. Store cool and dry. Italian product.
Nutritional table (15042)
per 100g / 100ml
Calorific value
1563 kJ / 369 kcal
fat
4,2 g
saturated fatty acids
1,3 g
carbohydrates
67 g
of which sugars
2,4 g
protein
14,5 g
salt
0,12 g
Allergy Advice about the product (contain allergens) (15042) Gluten:Weizen Eggs
