Gargati

Ingredients Wheat flour and eggs.

How Made The flour is sifted and then kneaded for a long time with eggs until the dough is smooth and hard. The dough is inserted by the piece into the torchio da bigoli (see bigoli), fitted with a die for ridged pasta. The gargati, about ¼ inch (6 mm) wide and ¾ to 1¼ inches (2 to 3 cm) long, resemble small sedani rigati (see sedani). They are boiled in plenty of salted water.

Also Known As No alternative names.

How Served As pastasciutta, traditionally with consiero,⁹⁷ an old-style ragù of mixed meats, or with rovinassi, a ragù made from chicken giblets. A pigeon sauce is also traditional.