Garganelli

Garganelli are an italian pasta places that consist of an egg -based dough ( pasta all'uovo ).

Origin and History

Garganelli originate from Emilia Romagna. The history tells that a chef should cook in 1725 for a company once, for he had planned tortellini and had already touched the required square Nudelteigquadrate and the filling for this purpose. However, his pets ate the filling and he was forced to improvise. He rolled out of the squares small tube pasta that arrived later than Garganelli in history.

Production, form and use

Garganelli are tube pasta that arise because of an approximately six by six centimeters, a small piece of dough roller is rolled. They have some resemblance to penne. Garganelli are usually serrated ( rigati ). The dough is based on egg, which the Garganelli belong to the egg noodles. The special thing about the dough is that it is made of wheat flour and durum wheat semolina in a 2:1 ratio.

Garganelli are little known outside Italy and are served with sauces that contain duck meat, ham, sausage, Parmesan cheese or peas.