Garganelli, which comes from the word gargala, meaning “trachea,” are hollow ridged tubes, similar to penne. We prefer garganelli for our ragù bolognese (see page 189) over the more traditional tagliatelle because we like the way the small bits of sauce stick to the ridges on the outside and get tucked inside the tubes. Since garganelli are also a specialty of Bologna, we think that we haven’t done too much injustice to tradition. To make this shape you’ll want to have a thin plastic pen on hand. We remove the ink cartridge just to be safe, and you might want to do the same.

　　

Ingredients

makes 6 servings

　　Dry Dough (page 163)

　　Semolina, for dusting

　　All-purpose flour, for dusting

　　

Step 1

Roll the dough out to the third thinnest setting on the pasta sheeter (number 6 using a KitchenAid attachment) according to the directions given in “Matt’s Scuola di Pasta” (page 158). Dust a baking sheet lightly with semolina and dust a work surface with flour. Lay one sheet of pasta on your work surface and use a long knife or straight-edged rolling pastry cutter to cut the edges straight. Use the knife or rolling cutter to cut each sheet into 1 1/2-inch-wide strips and then into 1 1/2-inch squares. Place the squares on the prepared baking sheet, dusting them with semolina to prevent them from sticking together.

　　

Step 2

Fold a clean, dry kitchen towel a few times to form a bed and place a ridged gnocchi or pasta board on the towel. Place one square on the board with the point facing the edge of the board. Pick up the pen and place it on the pasta at the point closest to you. Push down on the pen gently and roll it away from your body so the pasta wraps around the pen to form a tube with a ridged exterior. Slide the tube off the pen onto the prepared baking sheet and repeat, rolling the remaining pasta squares in the same way. Use the garganelli or cover the baking sheet with plastic wrap and refrigerate the pasta up to one day. To freeze, place the baking sheet in the freezer until the pasta is firm to the touch. Transfer the pasta to sealable plastic bags, or an airtight container, dusting off the excess semolina, and freeze for up to two weeks (any longer and the pasta will dry out and crack).

　　The Mozza Cookbook