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How to make garganelli

by Great British Chefs9 November 2018

A speciality in the food-fanatical region of Emilia-Romagna, tubular garganelli is easy to make when you know. Check out our method here and try making your own!

How to make garganelli

A speciality in the food-fanatical region of Emilia-Romagna, tubular garganelli is easy to make when you know. Check out our method here and try making your own!

Making your own pasta is a thoroughly satisfying thing – there’s something nice about seeing the process through from start to finish, kneading and rolling the dough with your own hands and getting something delicious at the end of it. There are hundreds of different pasta shapes out there – today, we’re looking at garganelli, a tubular egg pasta from Bologna, in Emilia Romagna.

When we think pasta tubes, we normally think penne. Garganelli are similar, but different – whilst penne are squared off at the ends with vertical ridging, garganelli have small triangular flaps at the ends, and horizontal ridging. This is largely because they’re made using totally different methods – penne are made using a pasta extruder, whilst garganelli are cut and rolled by hand using a ridged garganelli board (called a ‘pettine’ in Italian).

If you know how to make pasta dough, garganelli are really easy to make and a seriously impressive thing to serve up at for dinner. We’ve made our squid ink garganelli in this video, but you can just as easily follow this method with normal egg pasta dough!





Combine your squid ink and egg yolks in a bowl. The recipe will work fine without the squid ink– just omit it and carry on with the method.
Take your flour and make a well in the centre, then pour in your eggs. You can do this on your workbench or in a bowl.
Gradually mix your flour into your eggs with a fork or spoon. Once your dough starts to come together, knead it firmly to incorporate all the flour into the dough and distribute the moisture from the eggs through the dough. You may not need all of the flour depending on how big your egg yolks are – feel free to brush away any loose clumps of flour.
Knead your dough for ten to fifteen minutes, until it comes together into a smooth dough. Wrap in cling film and rest in the fridge for twenty minutes.
Roll out the pasta to around three millimetres thick, then cut into four centimetre squares.
Dust the pasta lightly with flour, then take each square or pasta and place diagonally (with one corner facing you) on a garganelli board. Roll your shaping stick (you can use a chopstick or a pencil) towards you, pressing the pasta lightly into the board to create the ridges. Then hook the corner nearest you over the top of the shaping stick, and roll back along the board, rolling the pasta square into a tube around the shaping stick. Slide the garganello off the stick and reserve in a bowl. Repeat until all your pasta squares have been made into garganelli.
To cook, boil your garganelli for one minute in salted, boiling water, then remove, drain, and serve with a sauce of your choice.

Serving suggestions

Garganelli can be served with a huge variety of pasta sauces. In Bologna, you’ll often see them served with heavy meat and poultry ragùs – garganelli with duck ragù is a traditional and delicious speciality of Emilia-Romagna.

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