Garganelli

Garganelli (Romagnol garganèl), also known as maccheroni al pettine, are a typical dish made of fresh egg dough that is twisted around a small stick and rolled on a comb, the pettine. Traditionally, small squares of dough were rolled around a wooden stick and drawn over a weaving comb, which leaves the characteristic ridges.

Garganelli, garganell and maccheroni al pettine are included in the regional list of traditional agri-food products (PAT) of Emilia-Romagna (24th revision, 2024), for the provinces of Modena and Forlì-Cesena.

According to the Bologna Chamber of Commerce, the name pettine refers to the tool used on hemp looms. The name garganelli, more common in Romagna, probably comes from gargarozzo, the windpipe of a chicken, which suggests a peasant origin. Some legends link the dish to noble kitchens, but a folk invention is more likely. Garganelli grew up in rural tradition and were usually served in broth at Sunday lunch.

The recipe deposited at the Bologna Chamber of Commerce in 2019 by the Italian Academy of Cuisine (Imola delegation) uses 250 g of soft wheat 00 flour, 250 g of remilled durum wheat semolina and 5 medium eggs (300 g). It names three variants: garganelli in capon broth with Parmigiano Reggiano and nutmeg, with a chicken giblet ragù, and with shallot and prosciutto. Under Italian DPR 187/2001, egg pasta is made from semolina and at least four whole eggs, with at least 200 g of egg per kilogram of semolina.

Barilla makes dried egg garganelli (Emiliane) from durum wheat semolina and fresh category A eggs, described as thin curls of egg dough, rough and porous, with pointed, slanting ends. It states a cooking time of 6 minutes and suggests delicate vegetable or fish sauces.