Garganelli is a type of egg-based homemade pasta very similar to penne rigate. However, there are a few main differences between the two shapes:
Garganelli is made out of egg-based pasta dough. While penne pasta is made out of durum wheat.
The ridges are perpendicular in length in the garganelli. While parallel in penne.
Garganelli are homemade from scratch, and they have a noticeable seam where the pasta dough adheres. While penne is a perfect cylinder shape.
Where does Garganelli come from?
The Italian region of Emilia Romagna is the home of fresh and filled pastas. They have the most unique shapes and each pasta shape compliments specific dishes to hold up to the different sauces. Garganelli looks similar to penne but it has a small flap and holds cream sauces perfectly. You can find it at your local Italian market , or make it fresh from scratch using a pasta machine. Follow the instructions on how to make homemade garganelli from scratch below.
Ingredients and instructions to make homemade garganelli
380 g flour
1 tablespoon olive oil, extra virgin
1 pinch of salt
Pour the flour on a pastry board, and make a dwell in the center. Add the eggs, oil, and salt into the dwell.
Mix the ingredients first with a fork and finally with your hands until you get a homogeneous mixture.
Once the pasta dough has formed a homogeneous ball, let the dough rest for 30 minutes in the refrigerator covered with plastic wrap.
How to make garganelli pasta shape step by step
Roll the dough into a thin sheet of about 1-2 mm. You can use a rolling pin or a pasta machine. If you use a pasta machine, starting from the thickest option roll the dough until the thinnest adjusting the thickness knob every time.
With a knife cut the dough into squares of about 2.5-3 inches.
Place a stick of approx 0.5 in thickness on one of the corners of a square of pasta dough. If it doesn’t stick to the wooden stick, tip your fingertips with little of water and gently rub them on the stick.
Then roll the dough with gentle pressure on the gnocchi board.
Remove the macaroni from the stick and place it on a baking sheet floured with semolina flour. Continue the process with the rest of the dough.
Tips and FAQs for the best outcome
Garganelli Cooking Time
Homemade Freshly made garganelli cook in just 3-4 minutes. Dry garganelli cook in about 7-8 minutes.
How do you dry garganelli pasta?
Once made, put them on a surface or on a baking tray floured with semolina four for 15-30 minutes depending on air humidity.
How do you store homemade garganelli?
If you don’t plan to cook them immediately, allow them to dry for 15-30 minutes before putting them in a airtight container or a freezer bag and put them in the freezer. Freeze them for up to 3 months. Simply cook them from frozen by tossing them on boiling water.
Why you’ll love this recipe
I was feeling like some comfort food, and realized this traditional recipe is a wonderful new alternative to Mac and Cheese.
It is rich and creamy and very easy to make…with only a few ingredients, you can have this egg pasta dish on the table for dinner in only a few minutes.
As another alternative, you can cook the pasta very al dente, and then toss it in the sauce, put it all in a baking dish and 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 comforting pasta dish.
Garganelli with Cream, Ham & Peas
This delicious dish is an underrated fresh pasta. Usually eaten with oven baked casseroles, in this recipe we present a delicious variation.
In a large 12″ skillet add the cream and and cook over medium/high heat until reduced by half, about 5 minutes, turn off the heat, add the Parmigiano-Reggiano and season with salt and pepper. Set aside.
Bring a large pot of salted water to a boil.
Add the pasta and the peas together and cook until pasta is al dente.
Drain pasta and peas and reserve 1/2 cup of the pasta water.
Add the pasta with the peas to the sauce and cook on medium heat stirring occasionally, until the sauce begins to coat the pasta, about 2 minutes.
Fold in the ham and mint.
Add some reserved pasta water (if necessary) to loosen the sauce.
Serve hot and sprinkle with Parmigiano-Reggiano cheese.