Garganelli are a traditional egg-pasta shape from Emilia-Romagna. They look similar to penne, but you can always recognize them by the ridges on the outside and the small “flap” created when the pasta sheet is rolled around a stick.
They require only two simple tools: a ridged garganelli board (or a gnocchi board) and a small dowel or stick.

Ingredients:

• Fresh egg pasta dough (rolled to about 1.5–2 mm)

Equipment:

• Garganelli board / gnocchi board

• A small stick or dowel (about the size of a thick pencil)

Step-by-step Instructions

1. Cut the dough
   Roll your pasta dough into a thin sheet and cut it into square pieces.
   A common size is 5–6 cm per side. Smaller squares give compact garganelli; larger ones create a more rustic look.
2. Place the square on the board
   Lay one square diagonally on the ridged board, so it forms a diamond shape with a point facing you.
3. Position the dowel
   Place the stick horizontally across the lower corner of the pasta square.
4. Roll firmly
   Using gentle but steady pressure, roll the dowel upward, wrapping the pasta around it while pressing the dough into the ridges of the board.
   This creates:
   – the tube shape
   – the external ridges
   – the small overlapping “beak” typical of garganelli
5. Slide off and dry
   Gently slide the garganello off the dowel.
   Place it on a tray dusted with semolina and continue with the remaining squares.
6. Rest before cooking
   Let the garganelli dry for at least 15–20 minutes so they keep their shape during cooking.

Cooking

Cook in salted boiling water for about 3–4 minutes, depending on thickness.
Garganelli pair beautifully with fish and cream-based sauces, or a simple butter-and-parmesan dressing.