Garganelli

Garganelli is a type of pasta originating from the Emilia-Romagna region of Italy. It is similar in shape to penne, but differs in that it is formed from a flat square rather than a tube. The pasta is traditionally handmade using a wooden rod and a 'pettine' or comb-like tool.

History

The history of Garganelli dates back to the 17th century in the Emilia-Romagna region of Italy. It is said to have been created by accident when a cook in the court of Cardinal Cornelio Bentivoglio mistook a piece of pasta for a napkin and rolled it into a tube.

Preparation

Garganelli is made by rolling a flat, square piece of pasta dough into a cylindrical shape. The dough is typically made from durum wheat semolina and eggs, although variations may include other types of flour or additional ingredients. The pasta is then traditionally rolled on a 'pettine' to create its distinctive ridged surface.

Culinary Use

Garganelli is often served with rich, hearty sauces such as ragù or cream-based sauces. It is also commonly used in baked pasta dishes. In Emilia-Romagna, it is traditionally served with a sauce made from peas, cream, and prosciutto.

See Also

• List of pasta
• Italian cuisine
• Emilia-Romagna

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