ready to roll? When you are done rolling, you get this: meet Mr. Garganello You look at garganelli and you think: penne rigate. There are a few differences between the two pasta shapes. In particular, in garganelli the ridges are perpendicular, rather than parallel, to the length, and there is a visible seam. A link tweeted recently by Frank of Memorie di Angelina sent me to an article on garganelli. As soon as I finished reading it, I started planning my rendition. According to the Encyclopedia of Pasta by Oretta Zanini De Vita, this pasta shape is typical of Emilia-Romagna (like... Read more →