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What does garganelli mean in Italian?

What does garganelli mean in Italian?

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

Where is garganelli pasta from?

Garganelli, also known as maccheroni al pettine, is a beautiful traditional short egg pasta which originated in Romagna, the south-east part of the Emilia-Romagna region in Northern Italy. Today garganelli pasta is considered a classic throughout Emilia-Romagna.

What shape is garganelli pasta?

It intrigued me, this “penne-but-not-penne” shaped pasta! Much like penne, garganelli is tubular in shape, the ends are on a diagonal, and it has ridges, although not in the same direction as penne. But penne is quite sturdy, whereas the garganelli is much lighter.

How do you pronounce garganelli?


What does amatriciana mean in Italian?

adjective. Denoting a spicy pasta sauce made with tomatoes, pancetta or bacon, and basil. ‘Katie had offered to help me assemble the ingredients for an amatriciana sauce’

How thick should garganelli be?

Rolling the dough Cut off a piece of the dough and slightly flatten it with your fingers. Sprinkle lightly with flour. Using a rolling pin roll the dough into approx 1 millimeter thick sheet.

How do you pronounce garganelli pasta?

What is penne amatriciana?

This penne all’ Amatriciana recipe is a classic of the Italian kitchen from the town of Amitrice in central Italy. The dish is famous for using guanciale, an Italian cured pork made from the cheeks of a pig in the sauce. This super tasty dish is quick and easy to make and makes a lovely weekday supper!

What does amatriciana taste like?

If you aren’t familiar with amatriciana sauce, it is an Italian tomato sauce that originated in Rome. It’s flavored with pancetta (or other pork parts like the jowl or cheeks) and is a touch spicy like an arrabiata would be. It is quick to make and the flavor is incredible.

What is a garganelli board?

Garganelli (gar-ga-nel-lee) are a hand-rolled tubular pasta that are formed by rolling a small square of dough on a small ridged wooden board called a pettine (comb) with a miniature rolling pin. They are a specialty of Emilia-Romagna. Garganelli are often served with a rich meat or poultry ragu or broth.