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Garganelli with Bolognese sauce

Name: Garganelli Pasta

Summary: Garganelli pasta is a traditional egg-based pasta from Emilia-Romagna, Italy, characterized by its ridged, tubular shape made by hand-rolling squares of pasta dough around a dowel and pressing on a ridged board. Its unique texture holds sauces beautifully, making it a prized dish in authentic Italian cuisine.
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Prep Time 40 minutes
Cook Time 4 minutes
30 minutes
Total Time 1 hour 14 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups 250 g 00 flour or all-purpose flour
  • 2 large eggs
  • A pinch of salt
  • Semolina flour for dusting

Equipment

  • Equipment:
  • Rolling pin or pasta machine
  • Sharp knife or pasta wheel
  • Ridged garganelli board (or gnocchi board)
  • Small wooden dowel (or handle of a wooden spoon)
  • Clean work surface
  • Bowl for mixing dough

Method
 

  1. Instructions:
  2. Make the Dough: Place the flour on a clean surface, create a well, and crack the eggs into the center. Add the salt and beat gently with a fork, incorporating flour from the sides until the dough comes together. Knead for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes.
  3. Roll the Dough: Divide into smaller pieces and roll out with a rolling pin or pasta machine to about 1–2 mm thickness. Cut into 4 cm squares.
  4. Shape the Garganelli: Place each pasta square on the ridged board, position the dowel on one corner, and roll forward to form a tube, pressing gently to seal the edge. Slide off the dowel and repeat.
  5. Cook: Boil in salted water for 3–4 minutes until al dente.

Notes

Notes:
If you don’t have a garganelli board, use a gnocchi board or even a clean basket with ridges.
Fresh garganelli freezes beautifully; just dry them a bit first.
Pair with ragù alla Bolognese, duck ragù, or simple butter and sage sauce.