It is small tubes of pasta that look like penne, but with ridges that go width-wise rather than length-wise. There is a flap is visible where the pasta was rolled up to form the tube.
The dough is made from flour and egg, with a touch of nutmeg.
Garganelli can be served in many different ways. In general, they are good with tomato and meat sauces. In Emilia-Romagna, it is popular to serve them with a ragu of duck or sausage.
Alternatively, they can be served of “white” sauces consisting, for instance, of prosciutto, peas and parmesan, or a cream and prosciutto sauce.
At home, Garganelli are made with a pettine per i garganelli or garganelli “comb.” You can also buy them commercially dried in bags.
Cooking Tips
Fresh Garganelli are cooked when they rise back up to the top of the boiling water.
Substitutes
Penne