De Cecco No. 115 Egg Garganelli Pasta, 8.8 Ounces, 20 Per Case

De Cecco No. 115 Egg Garganelli Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Hearty meat sauces: Pair garganelli with slow-cooked beef, pork, or sausage ragùs where the ridged tubular shape captures chunks of meat and reduced sauce in every bite.
Cream and cheese sauces: Toss with carbonara, cacio e pepe, or gorgonzola cream for a rich egg pasta base that complements dairy-forward dressings.
Baked pasta dishes: Use in pasta al forno or baked ziti-style preparations where the sturdy tube holds its structure under oven heat and melted cheese.
Pasta salads: Add to cold pasta salads with vegetables, olives, and vinaigrette; the ridges grip dressing and the shape stays distinct after chilling.
Soup and broth: Drop into minestrone or chicken broth for a heartier bowl where the egg pasta adds richness beyond standard semolina shapes.

Who Would Benefit

• Restaurant kitchens and catering operations needing a reliable egg pasta in case quantities
• Home cooks who want an authentic Italian egg pasta with superior sauce-holding texture
• Food service directors sourcing traditional pasta shapes for institutional menus
• Specialty grocery buyers stocking a premium brand with strong consumer recognition
• Chefs preparing regional Italian menus where garganelli is the traditional shape for Emilia-Romagna dishes

Product Highlights

• Made with fresh eggs and durum wheat semolina for rich flavor and golden color
• Ridged tubular shape holds sauce better than smooth pasta varieties
• Bronze-die extruded for a rough surface texture that grips dressings and sauces
• 8.8-ounce box portioned for single family meals or recipe batches
• 20-unit case pack suited for food service and resale inventory
• De Cecco heritage pasta produced in Fara San Martino, Abruzzo since 1886

Preparation & Use

Bring 4 to 6 quarts of salted water to a rolling boil per 8.8-ounce box. Add the garganelli and stir gently to prevent sticking. Cook 9 to 11 minutes for al dente texture, or 11 to 13 minutes for softer pasta. Drain immediately and toss with your chosen sauce while still hot so the ridged surface absorbs flavor evenly. For baked dishes, undercook by about 2 minutes before assembling, then finish in the oven. Each 8.8-ounce box serves approximately 2 to 3 as a main course or 4 to 5 as a first course in the Italian style.

Common Applications

Garganelli is the signature pasta of Emilia-Romagna in northern Italy, where it is traditionally hand-rolled around a wooden dowel and pressed against a grooved board. De Cecco’s boxed version recreates that same ridged tube for consistent results at scale. The shape works equally well in rustic farmhouse preparations with prosciutto and peas, refined cream sauces with truffle or mushroom, and robust tomato-based meat sauces. Food service operators value the 20-case format for high-volume Italian nights, catering events, and daily menu specials that rotate between red and white sauce profiles.