What’s the difference between penne and garganelli?

While both are tube-shaped, penne is typically machine-extruded with smooth or angled ends. Garganelli is rolled by hand from pasta squares using a gnocchi board and a dowel, which creates a visible seam and ridges along the outside. These ridges help hold sauce better, giving garganelli an edge when it comes to texture and flavor absorption.

What does garganelli mean in Italian?

The word comes from “garganel,” an old Italian term that refers to the throat or windpipe. It describes the tube-like shape of the pasta, which is formed by rolling each square into a cylinder. The name reflects both its appearance and its roots in northern Italian culinary tradition.

What sauce goes with garganelli?

This shape pairs beautifully with sauces that cling. Creamy, chunky, or oil-based options all work well. For a light dish, try it with Pasta al Pesto or toss it with grilled chicken and olive oil. If you’re craving something bold, go for Sausage Broccoli Pasta . The ridges of garganelli catch herbs, garlic, and cheese in every bite.

How do you pronounce garganelli pasta?

It’s pronounced gar-gah-NELL-ee . Emphasis falls on the third syllable, which gives it a natural rhythm that’s as satisfying to say as it is to cook.

Garganelli Pasta Recipe: 3-Step Stunning Guide to Classic Shape

Name: Garganelli Pasta: Easy Homemade Guide for This Traditional Italian Shape
Prep time: 40 min
Cook time: 3 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 batch fresh pasta dough (with semolina); 1 cup semolina flour for dusting; 1 gnocchi board; 1 small wooden dowel or clean pencil; Parchment paper; Water and salt for boiling

Garganelli Pasta: Easy Homemade Guide for This Traditional Italian Shape

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Traditional garganelli pasta made from scratch using fresh dough, shaped by hand and perfect with any sauce.

Author: Emily Parker
Prep Time: 40 minutes
Cook Time: 3 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Category: Homemade Pasta
Method: Boiling
Cuisine: Italian
Diet: Vegetarian

Ingredients

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1 batch fresh pasta dough (with semolina)
1 cup semolina flour for dusting
1 gnocchi board
1 small wooden dowel or clean pencil
Parchment paper
Water and salt for boiling

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Instructions

1. Roll pasta sheets to setting 5 on a pasta machine.
2. Cut into 4–5cm squares.
3. Let dough squares rest for 3–5 minutes.
4. Place each square on a gnocchi board, turned like a diamond.
5. Roll from one corner over the dowel, press gently to seal.
6. Slide off shaped garganelli and place on parchment-lined tray.
7. Let dry for 1 hour or freeze for later use.
8. Boil in salted water for 2–3 minutes or until tender.
9. Toss gently with sauce and serve warm.

Notes

Drying the pasta helps maintain its shape while cooking.
Cook straight from frozen without thawing.
Pairs beautifully with both light and creamy sauces.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 1g
Sodium: 15mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 10g
Cholesterol: 93mg

Find it online: https://www.flavourrecipe.com/garganelli-pasta-recipe/