How to Make Garganelli Pasta
Garganelli (gar-ga-nel-lee) are a hand-rolled tubular pasta that are formed by rolling a small square of dough on a small ridged wooden board called a pettine (comb) with a miniature rolling pin. They are a specialty of Emilia-Romagna. Garganelli look very similar to penne rigate but because they are hand-rolled from a square of dough they have a seam. Traditionally, the pasta dough for garganelli contains freshly grated Parmigiano-Reggiano cheese and nutmeg but you can also use a basic egg pasta dough. The shape of the garganelli along with the ridges on the surface allow the pasta to be paired with heavy sauces. Garganelli are often served with a rich meat or poultry ragu or broth. Cream sauces with added vegetables are also nice with garganelli, as well as a green pea and prosciutto sauce.
Traditional Dough for Garganelli
(Makes about 1 pound)
You can use a basic egg pasta dough for garganelli or this recipe which includes Parmesan cheese and nutmeg in the dough.
2-1/4 cups Italian 00 flour or all-purpose flour
3 eggs plus 1 egg yolk
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan cheese
Put the flour, salt, and nutmeg in the bowl of a food processor; pulse to combine. In a bowl, lightly beat the eggs, yolk, and Parmesan cheese together. With the processor running, slowly pour the egg mixture through the feed tube. Process until the dough comes together. If the dough is too sticky, add more flour a tablespoon at a time. Remove from the food processor and form the dough into a smooth ball. Cover the dough and set aside to rest for about 10 to 15 minutes.
How to Form Garganelli
First, divide the dough into 4-6 portions (whatever size is easiest for you to work with.) Roll each portion through a pasta machine to a very thin dough, about a #7 setting. Lightly flour the garganelli board.
Cut the dough into 3-inch
Cut the strips of pasta into
1-1/2 inch squares.
Place one of the squares on a garganelli/gnocchi board, turn it so it looks like a diamond.
Place the dowel at the bottom of
the dough diamond.
Roll the dowel to the to top of the diamond, pressing down lightly on the dough as you roll.
Fold the top point of the
diamond up over the dowel.
Roll the dowel back down
to the bottom of the diamond.
At the end, press down to seal the bottom point of dough to the roll.
Slide the formed quill off the dowel onto a floured tray.
Continue until all the garganelli are formed. Set the garganelli aside to dry for 2-3 hours.
PASTA RECIPES > ARTISAN PASTA > HOW TO MAKE GARGANELLI
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