How to Make Garganelli Pasta

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How to Make Garganelli Pasta

Homemade Garganelli

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.

Ingredients:

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

Directions:

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.