Garganelli is a type of egg pasta, traditionally from the Emilia-Romagna region of Italy, characterized by its quill or tube shape with ridges. It's similar to penne but distinguished by its hand-rolled construction and visible seam. Unlike penne, which is typically extruded, garganelli is made by rolling a flat square of pasta around a stick and over a ridged board (like a gnocchi board or a pettine), creating the characteristic ridges.