Making pasta from scratch is a rewarding culinary endeavor, and few things compare to the satisfaction of creating homemade garganelli. This traditional Italian pasta, distinguished by its rolled tubular shape and ridged texture, pairs beautifully with a variety of sauces. In this guide, we’ll dive into everything you need to know about how to make homemade garganelli, including tips, variations, and what to serve alongside it.
How to Make Homemade Garganelli Pasta

Ingredients
To make authentic homemade garganelli, you’ll need simple, high-quality ingredients:
For the Pasta Dough:
- 2 cups (250g) of all-purpose flour or semolina flour
- 2 large eggs
- 1/4 teaspoon of salt
- 1 tablespoon of olive oil (optional, for added elasticity)
For Shaping the Garganelli:
- A garganelli board or fork
- A small wooden dowel or pencil
Instructions to Make Homemade Garganelli

Prepare the Dough:
- Form the dough base: On a clean surface, form a mound with the flour. Create a well in the center and crack the eggs into it. Add the salt and olive oil if using.
- Combine: Gradually whisk the eggs with a fork, incorporating a little flour from the edges at a time until a shaggy dough forms.
- Knead: Knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough is sticky, dust with a little extra flour.
- Rest: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
Roll the Dough:
- Divide the dough into four portions.
- Using a pasta roller or rolling pin, roll each portion into thin sheets about 1mm thick. Dust lightly with flour to prevent sticking.
Cut and Shape the Garganelli :
- Cut the sheets: Using a sharp knife or a pasta cutter, slice the dough into small squares (about 2×2 inches).
- Shape the pasta: Place a square of dough on the garganelli board. Use the dowel to roll the square into a tubular shape, pressing gently to create ridges.
- Seal the edges: Overlap the opposite corners slightly to seal the tube. Repeat with all the dough squares.
Cook the Garganelli :
- Boil a large pot of salted water.
- Cook the garganelli for 2–4 minutes or until al dente.
- Drain and toss with your favorite sauce.
Tips to Make Perfect Homemade Garganelli

- Use semolina flour for better texture: Semolina gives the pasta a slightly coarse texture, helping sauces cling better.
- Invest in a garganelli board: While a fork can work, a garganelli board ensures perfectly uniform ridges.
- Don’t skip resting the dough: Resting ensures the dough is pliable and easy to work with.
- Dust lightly with flour: Avoid over-flouring, which can make the dough too dry.
What to Serve with Homemade Garganelli
Garganelli’s versatility makes it an ideal partner for many sauces. Here are some pairing ideas:
- Garganelli Bolognese: A hearty meat sauce clings beautifully to the ridges.
- Creamy Alfredo or Carbonara: Indulgent options for a luxurious meal.
- Vegetable Pesto: Highlight seasonal vegetables with a bright and fresh pesto.
- Side dishes: Pair with a crisp green salad or homemade sourdough bread for a complete meal.
Variations of Homemade Garganelli

- Spinach Garganelli: Add pureed spinach to the dough for a vibrant green color and added nutrients.
- Herbed Garganelli: Mix dried herbs like basil or oregano into the dough for an aromatic twist.
- Stuffed Garganelli: Add a dollop of ricotta or other fillings before shaping.
FAQs While Making Homemade Garganelli
Why is my dough cracking while rolling?
This usually happens if the dough is too dry. Add a small amount of water and knead again.
Can I make garganelli without a board?
Yes, you can use a fork or even a cheese grater to mimic the ridges, though a board provides the best results.
How long can I store homemade garganelli?
Uncooked garganelli can be stored in the fridge for up to 2 days or frozen for up to 2 months.
What sauces work best with garganelli?
Rich sauces like bolognese or creamy Alfredo complement the ridges well.
Substitutes
- For Semolina Flour: Use all-purpose flour, but note that the texture might be smoother.
- For Eggs: A combination of water and olive oil can work in vegan adaptations.
- For Garganelli Board: A fork or a sushi rolling mat can create similar ridges.
Nutrition of Homemade Garganelli

Per Serving (Approximate):
- Calories: 320
- Protein: 12g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 2g
This nutritional breakdown is for one serving of homemade garganelli pasta, which includes the dough made with eggs and olive oil. If you pair it with sauces, the nutritional values will vary accordingly.
Final Thoughts
Making homemade garganelli is a delightful way to elevate your pasta nights. Whether paired with a luscious sauce like garganellibolognese or served simply with olive oil and Parmesan, this dish is sure to impress.