Garganelli "Pigri" - 12 oz.
Garganelli are classically an egg rich and labor-intensive shape, loved by all who get to eat them… And hated by most who have to make them. I can make about 12 before I’m ready to raze a small village in protest. But these are different. We run them through our pasta extruder, and all are happy! Happy to make them, happy to eat them, and happy that we have them in stock. We call them “pigri” because, well, it means “lazy”. And while we’re not lazy, we really love Garganelli. Just not enough to make them the real way. This pasta is vegan friendly, but not gluten free (contains NO egg).
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour, Water.
Grano Arso Pastas:
Grano Arso originates in and around the Puglia region of Italy. After harvest, farmers would torch the wheat fields, burning the dried chaff and any cast-off grain still in the field to nourish the earth when tilled under. Between torching the field and tilling it back into the ground, the poorest villagers would come and gather as much of the torched or burnt grain that they could, grinding it into a flour referred to as “farina grano arso”.
To make our Grano Arso pastas, we use 60% organic semolina and 40% organic semolina that has been roasted in the oven to a deep chestnut brown. This develops of depth of flavor reminiscent of toasted popcorn, grilled bread, and almonds. This aroma fills the kitchen both as we roast the flour and extrude the pasta. It’s safe to say that this pasta, traditionally the food of the poorest of the poor, has us drooling and exalting it as the jewel of our current lineup.
