Garganelli
Type of pasta
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Pasta |
| Course | |
| Place of origin | Italy |
| Region or state | Emilia-Romagna |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Egg, Flour |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Garganelli is a type of pasta originating from the Emilia-Romagna region of Italy. It is characterized by its tubular shape with a ridged surface, which is achieved by rolling small squares of pasta dough around a wooden stick and pressing them against a comb-like tool.
History[edit | edit source]
The name "garganelli" is derived from the Italian word "garganel," which refers to the esophagus of a chicken, due to the pasta's resemblance to the shape of a trachea. This pasta has been traditionally made in the homes of Emilia-Romagna for centuries and is often associated with Bologna and Romagna.
Preparation[edit | edit source]
Garganelli is made from a simple dough of eggs and flour. The dough is rolled out into thin sheets, cut into small squares, and then rolled around a wooden stick, such as a pencil. The ridges are created by pressing the rolled pasta against a comb-like tool or a gnocchi board.
Serving[edit | edit source]
Garganelli is versatile and can be served with a variety of sauces. It pairs well with ragù, cream-based sauces, and vegetable-based sauces. The ridges on the pasta help to hold the sauce, making each bite flavorful.
Similar Pastas[edit | edit source]
Garganelli is often compared to penne due to its tubular shape, but it is distinct in its method of preparation and texture. Unlike penne, which is extruded, garganelli is hand-rolled and has a unique ridged surface.
See also[edit | edit source]
References[edit | edit source]
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