Garganelli never found their way onto our Food Table as a child. They were not found on anyone’s table: not even in restaurants. The closest versions of pasta with an open center were ziti or rigatoni. We never even had penne. When I did a little research among my cookbooks. Neither Bugialli nor Lydia mention them. Only Marcella Hazan listed them in her summary of the varieties of pasta.
Garganelli, sometimes written in the feminine “garganelle” have their origin in Emilia-Romagna where every August they hold the Sagra del Garganello, a food feast devoted to this dish.
I spent a good bit of time trying to find the origin of the word. I was not too successful. “Bere a la gargonella” means to pour from a container by pour the liquid into your mouth without the container touching your lips. I don’t that has anything to do with the pasta except that maybe the tube looks something like a wine bag. There was also this old time definition, but I have no idea what a “sarcelle” is, and neither does this old dictionary. When you look it up it says “no entry.”
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The pasta for garganelli is the standard for any pasta. The trick for this pasta is shaping them. First, let the pasta sit overnight in the refrigerator. I think it develops better with several hours of rest. When you put it through the pasta machine stop at “2” or next to the last setting. Don’t take it to the thinnest setting. Slice the pasta into strips about the length of your forefinger. If you have one of these gadgets, which I don’t, it makes it easier.
 Il Mondo di Lubi
Now cut the strips into rectangles. Here comes the trick. Set the pieces so that they face you on the diamond. Take a small dowel or round pencil and roll the diamond around it. The “tab” of the diamond point “^” flaps over and seals the tube. Now, while it is still on the dowel or pencil roll the pasta down a gnocchi paddle.Marcella Hazan notes that in Italy the pasta is rolled on a “guitarra” or on a gnocchi paddle. Hazan suggests that if you can’t find a gnocchi paddle use a new large hair comb.This image is from “Il Mondo di Lubi.”
Garganelli are not difficult but they are very labor intensive. Serve this pasta in a rich cream sauce with Spring greens like peas, asparagus with some mushrooms and a good sprinkling of Parmesan or Locatelli or Romano.
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What you need
What you need
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Equipment
Food processor (optional if mixing the pasta by hand.) Gnocchi paddle, or "guitarra" or "hair comb" Rolling pin Pasta machine. Cookie tray for holding the garganelli Large pasta pot Sautee pan for the sauce |
Ingredients
Flour Eggs For this sauce Cream Asparagus Peas Mushrooms Parmesan, Locatelli or Romano |
Getting started
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The Pasta
Follow the instructions for "homemade pasta" on this site.
The Pasta machine
I cut the pasta into smaller strips before putting it through the machine.
But you can also slice them down afterward. Remember, do not go to the last setting. The strips will be to light and may collapse when you roll them. Pasta Machine from Fante's,9th St. Philadelphia The rectangle / diamonds
Slice into squares,
Clearly these slices are irregular - but they are homemade. |
Pasta Cutter
If you can find one of these it would be a great help.
This is from Fante's on 9th Street in Philadelphia. Rolling the garganelli in my 80++ Mom's hands.
The Sauce
The sauce is so simple.
Sautee asparagus, peas and mushrooms is a stick of butter. Add cream or milk and let it reduce. As salt, pepper and nutmeg to taste. Garganelli are not difficult but they are very labor intensive. Serve this pasta in a rich cream sauce with Spring greens like peas, asparagus with some mushrooms and a good sprinkling of Parmesan or Locatelli or Romano.
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