Garganelli Pasta

Garganelli Pasta is an impressive but easy handmade pasta that teams perfectly with a variety of sauces.

Follow my step-by-step instructions and be prepared for the compliments that will come your way!

This is a traditional pasta from my father’s region in Italy – Emilia Romagna. While each region takes pride in its own special varieties, Emilia Romagna’s are well-known and admired throughout Italy. This recipe, Garganelli, resembles ribbed quills with points at both ends like penne. Like other handmade (think busiate or cavatelli), these are ideal for special occasions like Christmas and family gatherings.

To make Garganelli, fresh egg pasta flavored with Parmesan and nutmeg is rolled and cut into little squares. Each square is shaped into a hollow tube using a dowel and a small grooved board. Or you could substitute a clean pencil and a new comb. Sauce clings to the garganelli pasta ridges and fills the tube, so you get more sauce with every bite!

Why you’ll love this recipe

• Versatile – This homemade Garganelli pasta offers versatility thanks to its adjustable size. Whether you prefer it petite for nestling in chicken broth or substantial for scooping up rich ragu sauce, you can tailor it to your dish.
• Handmade – The beauty of handmade Garganelli pasta is that each one is slightly different. It’s a fun activity to do with family or friends. The best part is that you all enjoy some laughter together and a delicious meal at the end.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

Garganelli pasta dough contains a few extra ingredients, along with the usual flour and eggs. Traditionally included when making garganelli at home, the following ingredients add a delicious taste and aroma to the finished dish.

• Parmigiano Reggiano Cheese – (Or Parmesan Cheese) This must be finely grated to blend into the pasta dough.
• Nutmeg – Buy the whole nutmeg and grate it finely for this recipe.
• Freshly ground black pepper

Instructions

First, you must make homemade pasta (similar to making tagliatelle) and rest it. Then, begin to shape.

Slide the formed garganelli pasta off the dowel, place it on a baking sheet that has been lined with parchment paper and dusted with all-purpose or semolina flour. Repeat until all the dough is used up. See “Serving Suggestions” for ways to use Garganelli pasta.

Gather friends and family to help. In no time, you will have made enough garganelli for everyone! This makes 10 ounces (or 280 grams ) of fresh garganelli pasta that is perfect for adding to broth for 4 people. However, the recipe can easily be doubled or tripled

Hint: To use a food processor or stand mixer, add all ingredients into the bowl and mix until combined. Once the dough comes together, remove and then knead by hand until smooth and supple.

Variations

• Parmigiano Reggiano Cheese: Use Grana Padano instead of Parmigiano Reggiano, or for a completely different taste, try Pecorino Romano Cheese.
• Unflavored Pasta: Omit the extra cheese, nutmeg, and black pepper flavorings. While traditional, this recipe will still work without these ingredients.

Equipment

To create the traditional garganelli shape, certain equipment is essential. Firstly, a pasta machine will quickly roll and stretch the dough. A rolling pin will work, but you need some muscle power! You can find good-quality pasta machines online. I use an Imperia pasta machine or a Kitchen Aid pasta attachment. Marcato pasta machines are also very good.

You’ll also need a grooved board (a gnocchi or garganelli board) like you see in the photos and a dowel. Use ¼ inch or (6 mm) dowel to make the size you see here. Alternatively, a new comb and pencil are a perfect substitute. In fact, in Modena this variety is called maccheroni al pettine – “macaroni of the comb”.

Storage

If you are not using this pasta immediately, allow it to dry for 15-30 minutes (this depends on humidity), then store it in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze for up to one month. Cook from frozen.

Tips for Success

• If the dough is dry and crumbly, add a teaspoon of water and continue kneading until it forms a cohesive mass. The dough will relax and soften upon resting, so don’t make it too soft!
• Use a clean ruler to measure precisely or cut by hand, aiming for uniform squares. Alternatively, use an adjustable pasta cutter.
• After cutting the squares, let them dry a little before shaping. The pasta will hold its shape better. However, don’t leave it too long because the ends need to stick together.
• Roll the pasta a little thicker than if you were making tagliatelle. You will thin the pasta on the gnocchi board, so thicker is better.
• Last of all, you need time. This shape is not hard to achieve, but I won’t lie; it does take time. This is where you gather a friend or two to help.

FAQ

Serving suggestions

To serve, simmer the homemade Garganelli in salted water for 3-5 minutes or until just cooked. Tasting is the best way to test if it’s done. Drain and stir through your favorite pasta sauce. Try my San Marzano Tomato Sauce or this simple Garlic Butter Sauce.

Garganelli also makes a delicious soup. Just simmer in chicken broth and serve with lots of parmesan cheese!

Related recipes

Homemade Egg Pasta
Handmade Busiate Pasta
Pasta with Asparagus
Cavatelli and Broccoli

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This updated and improved recipe was first published on April 16, 2013.