Homemade Garganelli Pasta from Scratch Recipe

Introduction

Garganelli pasta is a delightful handmade egg pasta shaped into delicate tubular squares with a unique ridged texture. This classic Italian pasta is perfect for soaking up rich sauces or adding a comforting touch to soups.

Ingredients

• 1½ cups (7 ounces/185 grams) all purpose flour
• 2 large eggs (at room temperature)
• ½ cup (1 ounce/30 grams) finely grated Parmigiano Reggiano (Parmesan) cheese
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper

Instructions

1. Step 1: Set aside 2 tablespoons of flour to use later if the dough is too wet. On a clean work surface, combine the remaining flour, grated Parmesan, nutmeg, black pepper, and salt, making a well in the center.
2. Step 2: Crack the eggs into the well and use a fork to gradually beat them, incorporating flour from the edges until a shaggy dough forms with no runny egg.
3. Step 3: Knead the dough by hand for 5 to 10 minutes until it becomes smooth and supple. Add a teaspoon of water if it feels too dry, or incorporate the reserved flour if too wet.
4. Step 4: Wrap the dough in plastic wrap and let it rest for 10 minutes to 1 hour.
5. Step 5: Work with one-quarter of the dough at a time, keeping the rest wrapped. Lightly flour pasta machine rollers and flatten the dough, passing it through the widest setting several times, folding and rerolling until smooth.
6. Step 6: Gradually decrease the roller width until the dough sheet is very thin and translucent.
7. Step 7: Cut the thin pasta sheet into 1 to 1½ inch (2½ to 3½ cm) squares. Add any excess dough back to the main ball to reuse.
8. Step 8: Place a square on a gnocchi board or sterilized comb with the pointed end facing you. Use a wooden dowel or clean pencil to roll and imprint the dough.
9. Step 9: Fold the pointed corner over the dowel and carefully roll the dough up, pressing to seal and join the ends forming a tube.
10. Step 10: Slide the garganelli off the dowel onto a baking sheet lined with baking paper and sprinkled with flour to prevent sticking.
11. Step 11: To cook, boil garganelli in salted water for 3 to 5 minutes until just tender. Serve with your favorite sauce or simmer in broth for a comforting soup.

Tips & Variations

• If you don’t have a gnocchi board or comb, a fork can be used to create ridges on the pasta.
• For a richer flavor, substitute some of the water with a little olive oil while kneading.
• You can add finely chopped herbs like sage or basil directly into the dough for a fragrant twist.
• Use semolina flour instead of all-purpose flour on the baking sheet to help keep the garganelli from sticking.

Storage

Fresh garganelli can be kept in the refrigerator for up to 2 days, stored in an airtight container separated by flour to prevent sticking. You can also freeze the pasta by placing it on a baking sheet until firm, then transferring to a sealed bag for up to 1 month. Cook from frozen by adding an extra minute to boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make garganelli without a pasta machine?

Yes, you can roll the dough out thinly by hand with a rolling pin, though it requires more effort. Forming the ridges and tubes is still done with the gnocchi board or fork.

What sauces pair best with garganelli?

Garganelli’s ridges hold sauces well. It pairs beautifully with creamy sauces, ragù, pesto, or simply with browned butter and sage.

Homemade Garganelli Pasta from Scratch Recipe

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★★★★★

4.6 from 146 reviews

• Author: Elara
• Total Time: 30 minutes to 1 hour 25 minutes (including resting time)
• Yield: 4 servings 1x

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Description

This traditional Garganelli Pasta recipe guides you through making fresh, homemade egg pasta shaped into elegant tubes using simple ingredients and a gnocchi board. Enjoy tender, flavorful garganelli boiled to perfection and served with your favorite sauce or in a comforting soup.

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Ingredients

Scale 1x2x3x

For the Pasta Dough

• 1½ cups (7 ounces/185 grams) all-purpose flour
• 2 large eggs (at room temperature)
• ½ cup (1 ounce/30 grams) finely grated Parmigiano Reggiano (Parmesan) cheese
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper

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Instructions

1. Make the pasta dough: Set aside 2 tablespoons of the flour for later use if the dough is too wet. On a clean work surface, mix the remaining all-purpose flour, grated Parmigiano Reggiano, nutmeg, salt, and black pepper. Create a well in the center and crack the eggs into it. Using a fork, beat the eggs gradually incorporating the flour to form a shaggy dough without any runny egg.
2. Knead the dough: Knead the dough for 5 to 10 minutes until it becomes smooth and supple. If the dough is sticky and not coming together, add a teaspoon of water cautiously or, if too wet, mix in the reserved flour. Then wrap the dough in plastic wrap and let it rest for 10 minutes up to 1 hour.
3. Prepare to roll the dough: Divide the dough into quarters, keeping the unused portions covered with plastic wrap to prevent drying.
4. Roll out the dough: Lightly flour your pasta machine rollers and feed the dough sheets through the widest setting. Fold and reroll several times until the dough is smooth, then progressively reduce the roller width until the sheet is thin enough to see light through it.
5. Cut squares: Cut the thin dough into 1 to 1½ inch (2½ to 3½ cm) squares. Return any excess dough to the main batch to reuse.
6. Shape the garganelli: Place each square on a gnocchi board or sterilized comb with the pointed edge facing you. Use a wooden dowel or clean pencil to roll and press, creating ridges. Fold the pointed side over the dowel and roll up carefully, sealing the edges to form a tube.
7. Set aside shaped pasta: Slide the formed garganelli tubes off the dowel onto a baking sheet lined with baking paper and lightly dusted with all-purpose or semolina flour to prevent sticking.
8. Cook and serve: Boil the garganelli in salted water for 3-5 minutes until just cooked. Drain and serve with your preferred sauce. Alternatively, simmer garganelli in broth to enjoy as a delicious soup.

Notes

• Keep unused dough wrapped tightly to prevent it from drying out.
• Use a gnocchi board or comb for authentic ridges that help sauce cling better.
• If the dough feels too sticky or dry, adjust by adding small amounts of flour or water as needed.
• Fresh pasta cooks faster than dried; keep an eye to avoid overcooking.
• Garganelli can be frozen before cooking; place them on a tray, freeze until firm, then transfer to a bag for later use.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: Garganelli, Homemade pasta, Italian pasta, Fresh pasta recipe, Egg pasta, Pasta dough, Traditional Italian