Wine Dharma

DharMag May 2016 How to make the authentic Italian garganelli from Romagna

Garganelli authentic recipe, Italian pasta recipes, how to make garganelli What are exactly garganelli?

Garganelli comes from the Latin “gargala” and it means trachea these lovely handmade pasta from Romagna resembles that particular anatomic part.

We will start telling you what garganelli are not: they are not penne, they are not the handmade version of penne, it’s like comparing cats and panthers. Yeah, both share the same family, are cute, black, feline and irresistibly fluffy, but that’s all: a real chef would never confuse or compare the two.

Tool to make Italian garganelli pasta. How to make real garganelli like a chef Photo courtesy of Emilia Romagna Turismo Penne are dry pasta made with water and flour, garganelli are crafty fresh egg pasta made one by one, rolling them on a tool called “pettine”, a kind of weaving loom. You can use also a gnocchi stripper, but it’s not the same thing.

In practice you make egg dough, cut it into squares of 2 cm, then you roll them up with the help of a stick and gnocchi stripper, so to seal them on themselves.

Traditionally they are cooked in beef broth and served dusted with abundant Parmigiano Reggiano. But you make them also with Bolognese ragù or as in this case, with pancetta (bacon) and shallots.

Garganelli recipe, how to make garganelli, fresh pasta, cooking school Garganelli come from Romagna, to be precise two cities claim their paternity: Imola, near Bologna, and Lugo di Romagna, in the province of Ravenna. The recipe is the same for both, the only difference is a sprinkle of nutmeg in the dough fro Lugo’s recipe.

Ingredients for making the authentic garganelli

6 servings

For garganelli dough

  • 3 eggs
  • 300 grams of 00 flour
  • a sprinkle of nutmeg, optional

For the bacon and shallot dressing

  • 400 grams of Romagna shallots
  • 2 leeks
  • 150 grams of pancetta or bacon
  • 1 glass of white wine
  • extra virgin olive oil, 6 spoons
  • salt and pepper to taste

How to make the real Italian garganelli recipe

You have to make a great “sfoglia” if you want to make garganelli. It’s not so easy, so we won’t say only mix flour and eggs and make the dough. Try this egg dough recipe made by a great Italian chef. So take your time and take it easy, Rome wasn’t built in a day…

Fresh pasta, preparation garganelli Romagna, how to make garganelli, recipe Now, let’s get back to our garganelli. Cut dough into strips and then squares 2.5 cm wide.

Garganelli recipe, how to make Garganelli pasta like an Italian chef at home Now comes in the gnocchi stripper. Dust it with some flour, take a square of sfoglia picking it from a corner, roll around the stick.

A little advice: the stick should not be parallel to the side of the square.

Making homemade garganelli like a chef, best Italian pasta reicpes at home Press slightly on the gnocchi stripper to seal and mark each garganello, but try to be quick to prevent that sfoglia get dried.

As you make garganelli put then on a wooden board dusted with flour and let them rest for a couple of hours. You can freeze them too if you want to fill the galley.

Now about the shallot and bacon dressing. This is super easy.

Cut bacon into cubes and fry it in a pan.

Shallot. Recipes with shallots and bacon, garganelli with shallots and bacon Slice leeks and wash them. Peel and cut shallots.

When bacon is crunchy take it away.

Stir-fry shallots and leeks in the same pan adding a little bit of olive oil, sprinkle moderately with salt and pepper.

Add white wine and let it evaporate; continue cooking for 10 minutes.

Meanwhile, cook garganelli in plenty of salted water, drain al dente and toss in the pan with the sauce to finish.

If pasta is too dry (hey, don’t dare to use vegan bacon!) add a spoon of butter.

Garganelli bacon and shallots, first dish of fresh pasta, recipe garganelli And now you are ready to serve one of the most simple, yet delicious Italian pasta dish.

Final note: they are called garganelli Romagnoli, not Bolognesi. Garganelli Bolognesi doesn’t exist.

What wines go well with garganelli with shallots and bacon?

Let’s choose a fresh white wine with good saltiness to tame bacon’s grease but at the same time round enough to create a good harmony with the gentle shallot flavor. Let’s uncork a nifty Pignoletto from Branchini winery a wine with an elegant nose, full of flowers and herby notes.

Photo credits