GARGANELLI are made using an egg pasta dough and are a typical pasta of the Emilia-Romagna region of Italy.
To give the garganelli their shape, simply roll the diamond of egg pasta on a wooden stick over a small ridged gnocchi board, to give the pasta its characteristic ridges.
Homemade garganelli, Emilian style, have grated parmesan and a pinch of nutmeg in the dough, and are excellent and tasty to cook even in broth, as well as to make them in white with a delicious cream of fresh cream and speck.