Garganelli is one of the best homemade fresh egg pasta!
Garganelli is a short pasta (pasta corta), a sort of tubular pasta, totally homemade.
Come to learn how to make Garganelli
The ingredients are a special Wheat Flour 00 (doppio zero) and Organic Eggs.
You can make garganelli at home:
1- Sift the wheat flour 00 and knead vigorously with eggs.
2- Let to rest the garganelli dough for 30 minutes
3- Roll out into a thin "sfoglia" pasta sheet (2 mm), and cut in squares (large 5-6 cm)
4- With a special garganelli utensil (pettine = comb), roll obliquely on a wooden stick, and then make the characteristic ridges with a special garganelli-tool. The ridges, made with a "pettine", hold the sauce better than a simple smooth surface.
5- Boil in salted water.
6- Toss the Garganelli with an Italian Sauce(or Bolognese Sauce or Pesto Sauce or another tasty Italian sauce).
|Garganelli by hand|
The name "garganelli" derives from the word "garganel" (=chicken’s gullet) which the ridged garganello resembles.
There is a famous legend about the origin of garganelli: A poor housewife had a cat, whose cat ate all the filling for the tortellini she was making. Her guests had already arrived. She had already cut the pasta squares for making tortellini. In a moment of great inspiration, she rolled the squares around a stick and then over the "pettine" comb that every housewife possessed!