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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
If you have always wanted to make homemade pasta, garganelli pasta is the perfect one to start with because of its simple rolled shape and delicious taste. Keep reading one of our latest recipes to learn how to make your own fresh egg pasta dough at home and then serve garganelli pasta with a simple prosciutto and peas cream sauce topped with some grated Parmigiano Reggiano cheese.
Garganelli is a type of egg-based homemade pasta with a shape that is very similar to penne rigate. However, there are a few main differences between the two shapes:
The Italian region of Emilia Romagna is the home of an incredible amount of fresh and filled pastas. They have some incredible, unique shapes and each shape is made to go with a specific type of sauce to “hold” it correctly (yes, as you might have inferred, Italians are very particular about their pasta!). Garganelli looks similar to penne but it has a small flap that holds cream sauces perfectly. Garganelli is also similar to another type of pasta from Emilia Romagna, maccheroni al pettine, which is also an egg pasta dough that is made by rolling, but the maccheroni are a much larger shape.
You can find packaged garganelli at your local Italian market or you can make the pasta fresh from scratch using a pasta machine at home. A pasta machine will ensure that your egg dough is the right thickness before you create the pasta squares. The garganelli wooden stick and pasta comb, also called a garganelli board, is a traditional garganelli tool that is handy to use when making this plate.
Depending on your speed, you should be able to make this recipe in about one hour, add at least an hour if you are making the pasta from scratch. No other kitchen accessory is needed, so you don’t even need to get the food processor out for this recipe.
It is also possible to make this tubular shape pasta in a smooth version. If you prefer smooth, you simply roll the squares without using the pasta comb, so on a flat surface. You can even choose to make both smooth and ridged by creating one style first and then using the remaining dough to make the other.
You might want to think about your choice of pasta sauces as well, as a smooth shape goes well with butter based sauces that the pasta can really absorb.
When you are in the mood for some pasta grannies comfort food, look no further than this traditional Italian recipe that makes a wonderful alternative to Mac and Cheese. We are always on the lookout for recipes that are rich and creamy and very easy to make… and even better if they have only a few ingredients like this one! You can have this egg pasta recipe on the table for dinner in under an hour.
Try other homemade pasta recipes:
As an alternative, instead of making a pasta asciutta you can put the pasta in boiling water but leave it very al dente before tossing it in the sauce and putting it all in a baking dish. You can then bake it in the oven to make a delicious pasta al forno. Either way, it is creamy and delicious and will satisfy your craving for a comfort food pasta meal.
Another of the alternative recipes is “green garganelli” served with either a sauce made from green vegetables, such as zucchini, or a lovely pesto filled with aromatic basil and extra virgin olive oil.
You can use speck or prosciutto crudo for more flavorful dish.
Fresh garganelli will be ready in just 3-4 minutes. Dry garganelli will take about 7-8 minutes, but read the instructions on the packaging as cooking times can vary.
Once made, put the fresh garganelli pasta on a lightly floured (semolina flour) surface or baking tray for 15-30 minutes, depending on air humidity. After leaving to dry at room temperature, store in an airtight container in the refrigerator for up to two days or in the freezer for up to 3 months.
If you don’t plan to use the fresh garganelli pasta immediately, allow the pasta to dry for 15-30 minutes before putting it in a airtight container or a freezer bag. They can then be frozen in the freezer and stored there for up to 3 months. When you are ready to use the garganelli, simply toss them into boiling water directly from the freezer, no need to defrost.