Gigli (Bronze Die extruded)
Gigli (pronounced JEE-lee) is a pasta shape from Tuscany named after how it looks, like beautiful lillies! Also known as campanelle (little bells) this pasta tastes great with rich ragus or heavy ingredients which the shape can handle well! Bronze-cut for that beautiful porous texture to grab all the sauce, made with semolina, wheat flour, whole wheat flour & water, made in-house within hours of you consuming them! Cook in boiling salted water for 5-6 minutes or until al dente. Cook 90% in water and finish balance 10% in sauce!
PAIR WITH: Any of our sauces this week! This is a pasta shape that holds very well in baked dishes as well. Also delicious with a homemade mushroom, shallots, peas and pecorino sauce.