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.