Garganelli's unusual name derives from the Latin gargala, meaning trachea (note also the similarity to the English term 'to gargle'.) The pasta's elongated cut recalls the shape of a tubular device used to examine the throat, the cannula. Similar to penne but with horizontal rather than vertical ridges, the dough for garganelli is made from flour, grated Parmigiano, eggs, and nutmeg; for additional color and flavor, spinach or minced herbs can be added to the basic recipe.