Garganelli is a special type of pasta from Romagna; it looks like penne with lines and admittedly is time consuming to make but I think worth preserving the tradition. The dough of flour and eggs is also flavored with grated Parmigiano-Reggiano cheese and nutmeg. Garganelli, so named because they were said to resemble a chicken’s gullet were originally served in a rich chicken or capon broth but today one finds them served with a butter, cream and ham sauce. Sometimes veggies like peas are added.
Makes at least 6 dozen (Serves 8-10)
This recipe was featured on Season 22 - Episode 2210.
I made this and it was fantastic! It was easy to make and even the left overs the next day were great after I added a little extra cream. Will be making this over and over!