Garganelli

Even though garganelli looks similar to penne, it is an old pasta form that is used in all mechanical pasta manufacture. While penne is formed by forcing it through a metal die, garganelli is made by rolling square sheets of pasta around a dowel or wooden pole and pressing it closed. According to legend, a cardinal hired a cook for a dinner party in the seventeenth century who ran out of filling for his cappelletti. Garganelli was born when he curled his spaghetti sheets around a wooden spoon.

In contrast to the semolina and water dough used for forms like macaroni and fusilli, this pasta shape is prepared using a softer egg dough. Garganelli is traditionally served with meat sauces, such as ragu or any type of pancetta or sausage. Furthermore, little things such as peas will find their way into the tube for a more enjoyable dining experience.