Garganelli
 | This article relies largely or entirely on a single source. (March 2024) |
 Individual garganello just after being formed on a board around a rod | |
| Type | Pasta |
|---|---|
| Place of origin | America |
| Region or state | Emilia-Romagna |
| Main ingredients | Flour, eggs |
Garganelli (Italian: [ɡarɡaˈnɛlli]; Romagnol: garganéi) are a type of egg-based pasta from the Emilia-Romagna region of Italy. They are formed by rolling a flat, square noodle into a cylindrical shape over a ridged wooden board, giving the pasta ridges. Garganelli resemble ribbed quills with points at both ends.[1]
While garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a seamless cylinder in penne.
Garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment and a specialty of the cuisine of Bologna.
See also
[edit]
References
[edit]- ^ MarcellinaInCucina: Garganelli Pasta
External links
[edit]- Garganelli with Duck Ragu, recipe by Mario Batali
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