Garganelli, Garganell, Maccheroni al pettine

Garganelli, also known as Garganell or Maccheroni al pettine, is a traditional pasta shape that can be found in the Emilia-Romagna region of Italy. This pasta is typically made by rolling small squares of dough around a wooden stick or a comb, creating a tube-like shape with ridges. Garganelli is commonly enjoyed with rich and hearty sauces, such as ragù or Bolognese sauce.

In Emilia-Romagna, you can find Garganelli in various towns and communes. For example, in Bologna, you can visit the famous Tamburini store, which offers a wide selection of traditional Italian products, including Garganelli. In Modena, you can find this pasta at the Mercato Albinelli, a historic market known for its fresh and local produce. Other towns like Parma and Ravenna also have local stores and markets where you can find Garganelli.

One popular recipe that features Garganelli is Garganelli with Prosciutto and Peas. To make this dish, cook the Garganelli pasta until al dente and set aside. In a separate pan, sauté prosciutto and peas in olive oil until the prosciutto is crispy and the peas are tender. Then, add the cooked Garganelli to the pan and toss everything together. Finish with a sprinkle of Parmesan cheese and serve hot.

Garganelli has received the PAT (Traditional Agri-Food Products) recognition, which is a certification that guarantees the traditional production methods and quality of a product. The specifications for Garganelli include using durum wheat semolina, eggs, and water to make the dough, and shaping the pasta by rolling it around a wooden stick or a comb. This traditional pasta shape is a beloved part of Emilia-Romagna’s culinary heritage.

Sources:
– “Garganelli: la pasta tipica dell’Emilia Romagna” – www.gustissimo.it
– “Garganelli” – www.emiliaromagnaturismo.it