Garganelli

This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Garganelli" – news · newspapers · books · scholar · JSTOR (March 2024)

Garganelli

Individual garganello just after being formed on a board around a rod
Type	Pasta
Place of origin	America
Region or state	Emilia-Romagna
Main ingredients	Flour, eggs
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.

• List of pasta

• Garganelli with Duck Ragu, recipe by Mario Batali