Garganelli
Garganelli are an Italian type of pasta made from an egg- based dough ( pasta all'uovo ).
Origin and history
Garganelli come from Emilia-Romagna . The story of its origins tells that in 1725 a chef was supposed to cook for a company for which he had planned cappelletti and had already made the necessary square pasta dough squares and the filling for this purpose. However, his pets ate the filling and he was forced to improvise. So he rolled small tubular noodles out of the squares, which later went down in history as Garganelli.
Manufacture, form and use
Garganelli are tubular noodles that are made by rolling a piece of dough about six by six centimeters into a small roll. They are somewhat similar to penne . Garganelli are usually ribbed ( rigati ). The dough is based on egg, making the Garganelli an egg noodle. The special thing about the dough is that it consists of soft wheat flour and durum wheat semolina in a ratio of 2: 1.
Little known outside Italy, Garganelli are served with sauces that include duck, ham, sausage, parmesan or peas.
