Homemade Pasta

Homemade Garganelli {Step By Step With Pictures}

Homemade Garganelli {Step By Step Recipe}

Garganelli is one of the staple Italian egg pastas typical for Emilia-Romagna region and enjoyed all over the world.

Garganelli look very similar to penne pasta as they have the same tubular shape. However there are a few significant differences between penne and garganelli.

  1. Garganelli use egg based pasta dough, as opposed to eggless penne.
  2. Garganelli have a visible seam where one corner of the pasta square adheres to the rest, while penne have a perfectly smooth cylinder shape.
  3. Garganelli ridges are perpendicular to the length. Penne ridges are parallel. However both can be made in smooth version as well.

Tools to make garganelli at home

  1. Straight rolling pin OR pasta machine, which makes life a whole lot easier!
  2. Garganelli board OR gnocchi board + chopstick or round wooden pencil.



If you want to make smooth garganelli you don’t even need a gnocchi board. Just cut the squares and roll them over the pin as described in the recipe.

Here’s a quick overview of all the tools and step-by-step instructions.

Garganelli Dough & Tools

Here’s another important note worth mentioning before we get to the recipe.

Make sure you let your soon-to-be garganelli squares lightly dry for a few minutes.

Otherwise they’ll flatten out soon after shaping.

How To Shape Garganelli

Homemade Garganelli {Step By Step Recipe}
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Homemade Garganelli {Step By Step With Pictures}
Prep Time
40 mins
 
Course: Pasta
Cuisine: Italian
Servings: 6
Ingredients
Instructions
Fresh pasta dough
  1. Sift both flours on work surface (preferably wooden).
  2. Scoop a well in the center and pour in slightly beaten eggs.
  3. Add a pinch of salt and start mix all ingredients using a fork or a dough scraper until a crumbly dough forms. You can do this using your hands only if you’re OK getting s a little messy.
  4. Continue to knead the dough with your hands until the dough is smooth, elstic and no longer sticky. Wrap the dough in a plastic wrap and let rest for 15-30 minutes or even overnight (in a cool place or in the fridge).
Rolling the dough
  1. Cut off a piece of the dough and slightly flatten it with your fingers.
  2. Sprinkle lightly with flour.
  3. Option 1 (rolling pin)
  4. Using a rolling pin roll the dough into approx 1 millimeter thick sheet.
  5. Set machine on the widest setting (0) and pass the dough for the first time.
  6. Fold the dough in half and pass again on the same setting.
  7. Adjust to the next-narrower setting, until you rich thickness of approx 1 mm or position 6 on Marcato Atlas Pasta Machine.
  8. Return machine to original setting for each piece.
  9. Arrange ready sheet on a lightly floured work surface.
  10. Cut each sheet into 1.5x1.5 or 2x2 inch squares and let dry for 10-20 minutes. This will prevent garganelli from flattening when they’re ready.
Shape garganelli
  1. Place a pasta square on a well floured gnocchi board (gnocchi paddle).
  2. Fold a corner of the square over the garganelli pin.
  3. If you don’t have a special pin, try using a simple chopstick or even a round wooden pencil.
  4. Holding both ends of the pin roll it towards you. Apply pressure to imprint the ridges on the garganello and seal it at the same time.
  5. Be careful not to press too hard to avoid the dough sticking to the board but apply enough pressure to seal and imprint the ridges.
  6. Repeat the process with remaining squares and ultimately with the remaining dough.
  7. Let shaped garganelli dry for about 15 minutes before cooking or let them dry completely overnight and store in a sealed plastic bag.

Homemade Garganelli {Step By Step Recipe}

Garganelli Cooking Time

Freshly made garganelli cook in mere 3-4 minutes.

Dry garganelli cook in about 7-8 minutes.

Looking for a perfect sauce to go with garganelli?

Try Garganelli with creamy spinach sauce! It’s a win every single time.

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1 Comment

  1. Pingback: Garganelli With Creamy Spinach Sauce - Italian Recipe Book

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