Garganelli

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Garganelli
Individual garganello just after being formed on a board around a rod
TypePasta
Place of originItaly
Region or stateEmilia-Romagna
Main ingredientsFlour, 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]

  1. ^ MarcellinaInCucina: Garganelli Pasta

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