Hailing from the region of Emilia-Romagna, garganelli are a ridged tubes of pasta traditionally made by hand. The name of this pasta derives from the dialectical term garganel, which relates to the Italian gargarozzo, or oesophagus in English. The shape is in fact said to resemble the gargarozzo of a chicken! Although this pasta is visibly similar to penne, garganelli is made by folding squares of pasta dough around a wooden stick before rolling across a ridged surface, whereas the latter is commonly extruded. Penne therefore lacks the distinctive “folded” look that is characteristic of garganelli. If you are looking for tasty handmade alternative to either penne or rigatoni, this is the perfect pasta to try your luck as an amateur sfoglina.
Prep time: 1 hour
Calories per serving: 402 kcal
- 400g semolina flour plus extra for dusting
- 4 large eggs
- Pasta machine or rolling pin
- Pettine or gnocchi board (gnocchi boards are available to buy as part of our pasta making kits here)
- A stick to roll the pasta (such as the handle of a wooden spoon)
This pasta can be tricky to make from a description alone, so if you need a little guidance, follow along with Lia as she makes fresh garganelli by hand in this video (at 7:48).
Part 1: Making the dough
- Place the flour onto a clean work surface and form a well in the middle using your hands. Add the eggs to the centre and mix together all of the ingredients little by little, first with a fork and then with your hands, working from the inside out.
- Knead the dough until it is smooth and elastic (around 5 minutes). Wrap in cling film and leave to rest in the fridge for at least 20 minutes.
- After the dough has rested, lightly dust with flour and press into a rectangle shape.
- If you have a pasta machine, work in batches to roll out the dough. Start at the thickest setting and work your way down. Settings 5-7 should be the best for this pasta but keep in mind that the thicker it is, the easier it will be for it to hold its shape when cooking.
- If you do not have a pasta machine, use a rolling pin to roll the dough until thin (around 1-2mm).
4. Once you have a flat sheet of dough, use a knife to cut out 3-4 cm wide squares.
5. Take your pettine or gnocchi board and place a square diagonally across the board. Pick up the corner closest to you and begin to shape the pasta around a dowel (such as the handle of a wooden spoon). Then, roll the square gently along the surface of the board to create the pasta’s distinct ridges. Slide the newly made garganelli off the dowel and set it aside on a lightly floured surface.
Part 2: Cooking your garganelli
1. When you’ve finished shaping all of your garganelli, bring a large pan of water to a boil with a generous sprinkle of salt. Cook your pasta in the water for 2-3 minutes until al-dente.
2. Strain your pasta, reserving a little bit of the pasta water. Serve with a sauce of your choice.
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