It is small tubes of pasta that look like penne, but with ridges that go width-wise rather than length-wise. There is a flap is visible where the pasta was rolled up to form the tube.
The dough is made from flour and egg, with a touch of nutmeg.
Garganelli can be served in many different ways. In general, they are good with tomato and meat sauces. In Emilia-Romagna, it is popular to serve them with a ragu of duck or sausage.
Alternatively, they can be served of “white” sauces consisting, for instance, of prosciutto, peas and parmesan, or a cream and prosciutto sauce.
At home, Garganelli are made with a pettine per i garganelli or garganelli “comb.” You can also buy them commercially dried in bags.
Fresh Garganelli are cooked when they rise back up to the top of the boiling water.