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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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A very good if labour-intensive pasta.


  • Cut the pasta into 2 or 3 cm squares


Make the Rich Pasta Dough and roll out. You also need a round pen and a large tooth comb.

Cut the pasta into 2 or 3 cm squares. Roll a square round the pen whilst pressing on the comb (preferably a clean one). You do this in a diamond shape i.e. – start with a point of the square rather than a straight edge. You will now have one ribbed roll of fresh pasta with nib type pointy ends. Repeat this procedure until the pasta is used up. This process seems slow but dexterity equals speed. You may also find that it will be better to only prepare twenty or so squares at a time as they may dry out and be unrollable.

When freshly made the garganelle will cook in a minute or so. When dried they will take a little longer.

Possible sauces are given on the following pages.

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