What it is
Garganelli are fresh-frozen egg pasta shaped as ridged tubes, supplied in a 1 x 3 kg carton format. The ridges create a surface that holds sauces well in professional recipes.
Product and format
The catalogue format is one 3 kg carton, identified with the L.T. and POL reference in the product name. The full carton is a clear production unit for pasta stations and planned service.
Organoleptic profile
The documented recipe contains durum wheat semolina, type 00 soft-wheat flour, eggs at 18.5%, water and salt. The result is a firm, egg-rich pasta with a ridged bite and a neutral profile suited to savoury sauces.
Professional uses and quantities
Boil the pasta in salted water for the documented 4 to 5 minutes, then combine it with ragù, vegetable sauces or other savoury preparations. Use the 3 kg carton as the planning unit and adjust cooked quantity to covers and menu.
Errors to avoid
Do not overcook the ridged tubes, crowd the pot so the water stops boiling or leave cooked pasta without sauce for too long. The product contains gluten and eggs and may contain mustard and soy; plan allergen handling accordingly.
Storage and handling
Keep the product frozen at -18 °C according to the documented product data. Cook according to the package or kitchen procedure, do not refreeze after thawing and protect the open pack from freezer air and cross-contamination.
LAPA logistics in Switzerland
LAPA supplies this professional format across Switzerland to restaurants, hotels, caterers and specialist kitchens, using food logistics appropriate to the product. The documented pack or piece format supports planned replenishment.
Who it is for
For professional food-service teams that need a clear, documented format for regular preparation, portioning and service.
