Garganelli Pasta
Think handmade pasta is too difficult? Garganelli Pasta is surprisingly easy to make, and my step-by-step instructions will guide you through the process.
With just a few simple techniques, you’ll create an impressive pasta that pairs beautifully with all kinds of sauces and is ideal in a broth. Get ready for the compliments!
This is a traditional pasta from my father’s region in Italy – Emilia Romagna. While each region takes pride in its special varieties, Emilia Romagna’s are well-known and admired throughout Italy. This recipe, Garganelli Pasta, resembles ribbed quills with points at both ends like penne. Like other handmade pasta (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.
Make a well in the flour and add the remaining ingredients.
Using a fork, combine the flour with the eggs.
Form a ball and set it aside to rest.
Cut off a small piece of dough and use a pasta machine to roll it. Then, fold it like a letter. Repeat a few times.
Roll the dough through the pasta machine to lengthen and thin it. Cut into small squares.
Place the dough square on the grooved board with the point facing you. Roll to mark with a wooden dowel or clean pencil.
Flick the point closest to you over the dowel.
Press and roll the dough up, joining the ends and forming the garganelli 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 pasta 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
Garganelli is an egg pasta in a cylindrical shape with points at both ends – a bit like quills. Each tube is made from a small square of pasta using a short dowel and a small grooved board. This pasta is similar to penne. However, the tubes have a flap where the square of pasta joins, unlike penne, which is extruded.
Garganelli pasta is rolled using a wooden dowel or stick and a ridge gnocchi board. Traditionally, a “pettine” or pasta comb was used.
The name comes from the Emilian dialect word garganel, which means esophagus. It’s easy to imagine the ridges of a chicken gullet being the inspiration for this shape!
Serving suggestions
To serve, simmer the homemade Garganelli pasta 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 pasta 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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Garganelli Pasta Recipe
Equipment
- rolling pin or pasta machine
- wooden gnocchi board or sterilized comb
- wooden dowel or clean round pencil
Ingredients
- 1½ cups (7 ounces/185 grams) all purpose flour
- 2 large eggs at room temperature
- ½ cup (1 ounce/30 grams) finely grated Parmigiano Reggiano (Parmesan) cheese
- ⅛ teaspoon nutmeg freshly grated
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Make the pasta dough
- Remove and set aside 2 tablespoons of flour. You will use this later if the garganelli dough is too wet.
- Tip the remaining all-purpose flour, finely grated Parmigiano Reggiano cheese, grated nutmeg, freshly ground black pepper, and salt onto a work surface. Make a well in the middle and crack in the eggs.
- Use a fork to beat the eggs, gradually taking in flour from around the edges until you form a shaggy dough with no runny egg.
- Knead well for 5 to 10 minutes or until the dough is smooth and supple. Add a teaspoon of water if it's not coming together but try not to add much more. OR if the dough is too wet, add the reserved flour.
- Wrap in plastic wrap and set aside for 10 minutes to 1 hour to rest.
Make the garganelli pasta
- Work with a ¼ of the dough at a time. Keep the remaining dough well wrapped with plastic.
- Lightly flour the pasta machine rollers and press the dough flat. Using the widest setting on the pasta machine and guide the dough through. Fold and reroll several times until smooth. Then gradually reduce the width of the rollers until you can see color through the sheet.
- Cut the thinly rolled pasta dough into 1 or 1½ inch (2½ or 3½ cm) squares. Excess dough can be added back into the main ball to be reused.
- Place the square on the gnocchi board or sterilized comb with the point facing you. Roll to mark with a wooden dowel or clean pencil.
- Flick the point closest to you over the pencil and carefully roll the dough up pressing to seal and join the ends.
- Slide the garganelli pasta tube off the dowel and place it on a baking sheet that has been lined with baking paper and sprinkled with all purpose or semolina flour. It only takes a little practice to soon have a garganelli production in place.
- To serve the garganelli pasta, boil in salted water for 3-5 minutes or until just cooked and serve with your choice of sauce. Alternatively, simmer garganelli in broth for a delicious soup.
Notes
- Dough Adjustment: If your dough is dry and crumbly, knead in teaspoons of water one at a time until it just comes together. Don’t overwork it – the dough will soften as it rests.
- Cutting the Squares: Use a ruler or an adjustable pasta cutter to achieve uniform squares, or cut by eye for similar sizes.
- Drying the Pasta: Let the cut squares dry slightly for better shaping, but don’t wait too long, or the ends of the garganelli won’t stick together.
- Rolling Thickness: Roll the pasta out a bit thicker than tagliatelle – you’ll be thinning it later on the gnocchi board.
- Time Commitment: Making garganelli pasta is easy, but it takes time. Consider recruiting a friend or two to help!
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published on April 16, 2013.
Ciao
I look forward to trying this recipe. Thank you for providing it.
I am writing to you from the United States just outside of Chicago.
In 2019 my wife and I had the pleasure of visiting Italy and traveling for 3 weeks. We began in Milan and traveled by train around the area. We stayed in Cinque Terre and visited Lake Como. After 6 days we flew to Palermo where we rented a car and traveled throughout Sicily and eventually drove all the way back to Milan. It was a wonderful trip.
My grandfather was from a small town, Altavilla Milicia, outside Palermo.
I will say that driving in Palermo was an interesting experience. Being from Chicago I am very accustomed to driving in a large city. But in Palermo it seemed there are no speed limits, stop signs are optional and there are scooters everywhere, oftentimes coming directly at you in your lane just expecting you will avoid them.
The drive all the way back to Milan was beautiful. We had no plans nor schedule and just used the navigation map on our phone to get around.
We especially loved Sorrento. We met many wonderful people and ate so much delicious food. It was the trip of a lifetime. We hope to
be able to do it again some day. I look forward to making this homemade pasta recipe you so kindly provided. We actually owned a pizzeria ourselves for 18 years so know my way around a kitchen a little bit,
Thank you again
Ciao Dan
Ciao Dan! Your time in Italy sounds amazing! We were there in early 2019 also. Maybe our paths crossed…who knows! I certainly believe that driving in Palermo would have been interesting to say the least! I hope you enjoy the garganelli. Thank you for sharing your story with me.
Fresh, homemade pasta is such a special treat!
It sure is, Sue!
Very interesting, I have not attempted to make my own pasta but have always been interested to try.
Let me know if you make these garganelli, Jeannie! It’s a lot of fun plus delicious!
I loved reading about this recipe, the step by step was so helpful, and it is so authentic!
Thank you Audrey!
Masterwork for real ! Thank you for step-by-step instructions !
Such a pretty pasta! I buy garganelli from time to time but have never made them at home. I actually bought the equipment but lost the tiny rolling pin before I had the chance… Silly me. Still have the board, however, which I use for gnocchi. Hadn’t thought to use a pencil!
I know, Frank, garganelli are so pretty and just lovely to eat. Yes! Use a pencil or cut a little piece of dowel – no problem.
Love the recipe and photo tutorial, Marcellina. I never realized garganelli contained both cheese and nutmeg. This will be a nice weekend project.
Hi David, yes, that’s traditional but of course you could just use regular egg pasta dough. I just love the pasta with these additions and it smells amazing when you are making the garganelli!
Fresh homemade pasta is unbeatable! These look perfect.
Sure is, Angie!!
I've never tried a pasta flavoured with reggiano but I'm sure I'd love it! 😀 And Happy Birthday for tomorrow!! 😀
Wow, what perfect garganelli. They are a labor of love.
Wow! This is beautiful. What a labor of love (and fine example of your patience). I'm a fan of Splendid Table as well. 🙂
Beautiful pasta! You did a superb great job! Wow!
What beautiful artisan pasta! Thank you so much for sharing the detailed tutorial with photos.
Perfect tutorial with perfect photos! I love the addition of the extra flavor of the Parmigiano-Reggiano in your Garganelli! Mangia e Buon Appetito Marcella!I am so glad to have found your blog to follow along on Google Reader and e-mail!Ciao,Roz
your garganelli are perfect…brava marcellina!