Garganelli
Type of tubular, egg-based pasta
- Media: Garganelli
Garganelli (Italian: [ɡarɡaˈnɛlli]; Romagnol: garganéi) are a type of egg-based pasta from the Emilia-Romagna region of Italy. They are formed by rolling a flat, square noodle into a cylindrical shape over a ridged wooden board, giving the pasta ridges. Garganelli resemble ribbed quills with points at both ends.[1]
While garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a seamless cylinder in penne.
Garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment and a specialty of the cuisine of Bologna.
See also
- List of pasta
References
- ^ MarcellinaInCucina: Garganelli Pasta
External links
- Garganelli with Duck Ragu, recipe by Mario Batali
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