Do you know Garganelli pasta? Traditionally made with a kind of pasta comb and known as maccheroni al pettine, Garganelli look very similar to penne pasta as they have the same tubular shape, but with ridges perpendicular to the length.
Saturday, February 17, join the beloved food community of Chicca’s Cooking Club and let’s make these Garganelli pasta from scratch!
Sign up here 👉 https://cookingintuscany.cc/register/february-17-handmade-garganelli-white-ragu-sauce-class/
I’ll teach you how to make Garganelli pasta from scratch, using a gnocchi board and a wooden stick, following a traditional Italian technique that results in beautifully textured pasta, ideal for special occasions and family gatherings.
We’ll start making the egg-based pasta dough, and once the dough has rested, we’ll roll and shape this beautiful pasta, piece by piece. We’ll pair Garganelli with a meat sauce made without tomatoes and that cooks while the dough is resting. This pasta can also be enjoyed with various other condiments: the cute shape and texture capture and hold the sauce, ensuring a delightful burst of flavor in every bite! Join me on Saturday, February 17, in my kitchen live from Castagneto Carducci – Bolgheri / Tuscany: a presto!
#cookingclass #garganelli #pastaclass
Ciao mix flour and eggs and make garganelli with me this Italian traditional pasta is made by rolling small squares of pasta dough Around The Noy board and looks similar to pen but with ridges on the outside let’s make it