Garganelli are a recipe of the Emilia-Romagna region that originated in Imola. Two legends have been handed down about them: in 1725, in the house of Cardinal Bentivoglio D’Aragona, or centuries earlier, in the home of Caterina Sforza. In both, garganelli are created as a variant of cappelletti, developed out of the desire to respond to the request to create a dish of pasta without filling. They are prepared taking a twig from the woodpile, and winding squares of pasta prepared for cappelletti around it, one by one, diagonally, and rubbing them across the teeth of a weaving comb. Italy's Ministry of Agricultural, Food and Forestry Policies has recognised garganelli as Prodotti Agroalimentari Tradizionali, or PAT (traditional Italian food products).