Homemade Garganelli Pasta

fx

Mon, 21 Mar 2016 15:00:51 GMT

I think this is a very good tip, the rigagnocchi would work quite well if the ridges are not too deep.

fx

Mon, 14 Mar 2016 20:48:10 GMT

Glad it worked for you, Francesca!

fx

Thu, 3 Mar 2016 12:32:22 GMT

Yes lots of interesting cookware they sell but I seem to remember that the lady does not ship overseas for reasons best known to herself. Maybe this is changed!

francesca

Sun, 2 Dec 2012 06:04:07 GMT

Thank You for the inspiration of making this pasta! Im holding on to my roots! I used a fat knitting needle on my cavatelli/gnocchi board I had bought in italy way back and it worked pretty well! so glad i "accidentally" found your wesite! grazie mille!

Luz Quiroz

Wed, 25 Jan 2012 18:18:01 GMT

For some of you that are trying to find the Garganelli comb don"t stress any more. Look for a Gnocchi maker instead. I found the Garganelli comb in the area of Sonoma, California it was an ok piece very expensive (paid $55+).I try it, and I compared it with one that I found for making gnocchi (the one that comes with a small stick). ($6.95)I found it in a well known kitchen store. I like better the gnocchi maker the cheaper one. For one the ridges are deeper so leaves better marks on the dough so it serves a purpose and looks even nicer. I love the pasta it is worth the time that takes to make it

Emil

Mon, 23 Jan 2012 23:41:21 GMT

Hello! First off, thank you so much for posting this detailed recipe with great photos! I"m truly impressed. I actually made this dish once, but used Rusticella d"Abruzzo Casareccia pasta, as I was really attracted to the sauce but didn"t have the garganelli comb. Anyway, I have a comb now, so on Wednesday it will be fresh garanelli day for me! However, I need a small clarification from you on something I noticed in the instructions. You say "Add the grated Parmesan and start mixing the eggs..." at the point where you make the pasta dough. To me, that means "add the whole 100g". However, later just before the final picture you say "Serve with the rest of the grated Parmesan." Would you be so kind to clarify how much of the 100g of Parmesan you add into the pasta dough? Thanks so much!!! Love your website and posts!

Luz Quiroz

Thu, 12 Jan 2012 21:11:17 GMT

I found a site where they sale the garganelli toll, is in Sonoma California they carry two vertions the original from Italy, and the USA one. The web is artisanalpastatools.com. I hope this place be of any help. Good day!

Anta Sacco

Sun, 18 Sep 2011 18:26:19 GMT

Could you suggest a way to purchase the wire mesh drying racks you photographed.

Thanks.

Mark Taylor

Mon, 2 May 2011 23:02:13 GMT

As a woodworker I think that it should be a simple thing to create an ersatz garganelli comb. The finished product seems to be less that 6" x 8". I would cut a piece of 3/4" maple a little bigger than that and after leaving 3/4" to 1", I"d run it over my router table fitted with a vee tip bit set to cut an 1/8" deep groove. I would then move the indexing fence back 1/8" and repeat and repeat until 3/4" to 1" remains. Sand lightly and oil with a salad bowl oil. Now cook.

Terry Mirri

Sat, 19 Mar 2011 18:15:02 GMT

So many of your readers comments relate to the difficulty of finding these ancient tools as displayed in Fx great pasta photos, thanks to sites like this maybe hand traditions of pasta making will be kept alive- As to these tools, we carry all of them, and are made with the same integrity that my forefathers may of made them.. I don"t know the restrictions of your site but out Website is Artisanapastatools. We make a great garganelli boards i would be happy to send you one to so you could be assured of its quaity. best ter

John Mitchell

Sun, 20 Feb 2011 18:02:00 GMT

Hi
We tried your recipe without the garganelli comb, sadly I now have to make a comb. Despite the lack of the comb, the pasta and sauce have been put down as another memorable meal to try on friends. Yes to make the pasta is labour intensive but was still fun and well worth the effort, just have to add a bit more than a pinch of fresh nutmeg next time, otherwise it was superb. Thank you.
Kind regards
John

Liz

Wed, 16 Feb 2011 13:58:00 GMT

This is very similar to pasta my Hungarian grandma makes. It"s called csiga (pronounced chee-gah), and uses salt for flavor, not nutmeg and parmesan. She uses a wooden board with grooves in it, not a comb. Each square is 1"x1" and she puts it in chicken soup. It"s delicious!

carol

Sat, 12 Feb 2011 07:25:52 GMT

I think your site is wonderful, but who is Scott that was able to get a garganilli comb. I know you can"t give me their email, how about giving my name to them. I would love to get an authtentic one. Thank you very much.

Lolli

Fri, 14 Jan 2011 23:07:53 GMT

I found a garganelli comb/tool on Amazon.com. It is a "garganelli and gnocchi stripper" for $10.14.

fx

Fri, 30 Jul 2010 06:58:25 GMT

The dimensions are not important, all you need is make some frames and cover them with a wire mesh. Better yet, make those frames stackable.

Dale

Wed, 28 Jul 2010 21:59:45 GMT

I am intrested in your cassetti asciugapasta "pasta-drying drawers" Since I"m not going to italy any time soon..I"m going to have someone try to make one for me..

Would you be so kind as to give me the dimensions of yours so that I can have one made?

How much pasta does one drawer hold about..Perhaps two would be better?

Thank you
Dale

Dale

Wed, 28 Apr 2010 23:08:46 GMT

OMG I have been trying for months to get the garganelli comb. I went to Scott"s site ( above) naturally sold.. I soo love the traditional pasta tools.. I make pasta every week.. So tired of making straight everyday pasta.. I want to make handmade shapes.. I did just learn to make bow ties though by hand! I want a garganelli comb soooooooooo bad..Please Please someone help!!!!
Anyoneknow where I can get my hands on one..I"d be eternally grateful TIA!!..Please email me..Casmir1@aol.com

alison

Sun, 4 Apr 2010 09:02:01 GMT

gorgeous!i will try these garganelli,your post is very atractive!

fx

Tue, 23 Feb 2010 17:16:26 GMT

Whosever dad you are, you are right to ask your offspring to make you this.

jeff

Mon, 15 Feb 2010 00:31:19 GMT

So why have you never shown me this artifact or MADE me this meal?

your dad

scott

Wed, 3 Feb 2010 10:54:46 GMT

I have a shipment on the way that includes these exact garganelli combs. I should have them next week. There is a link to the store(please excuse the ebay store as my website is under construction) in my blog.

Slugore

Thu, 5 Nov 2009 15:21:07 GMT

I had the pleasure of having Garganelli with Funghi Trifolati at Mario Batali"s Babbo in NYC the other night as part of a pasta tasting menu. It was absolutely to die for. I have been dreaming about it ever since.

nameSaint Nik

Sat, 25 Jul 2009 20:05:04 GMT

A decilitre is about 3 1/2 liquid ounces, American, so 2.5 dl. , would be approximately 8 ounces and perhaps a tiny splash. The cream is in the sauce, not the pasta, so is not so critical as to exactness. In the absence of either a special comb or even a gnocchi shaping board, I would suggest trying a sushi rolling mat or even a (very clean) piece of matchstick blind would make a reasonable substitute. A cut down wooden spoon handle or a length of dowel would substitute for the pin - won"t have the grooves, but will work just fine. Hope this is helpful. For shaping gnocchi I have used a brand new Afro-pick type comb and used it with great success - not perhaps wide enough for this pasta application, but maybe worth a look.

Patrick

Sun, 21 Jun 2009 01:43:01 GMT

Thanks for the tasty recipe. Unable to find a proper garganelli tool, I improvised with the end of a thin wooden spoon against the back of an old egg slicer. Not quite picture perfect, but not too shabby.
Keep up the great work on your site.

Mary

Tue, 19 May 2009 22:25:14 GMT

I wish to make the garganelli recipe you have. There is a measurement I do not understand. it is the 2 dl of cream
What does dl stand for?
thanks

fx

Tue, 13 Jan 2009 02:35:17 GMT

Vincente, it is not an expensive nor especially well-made utensil, if you can"t get it from them you might think about building a substitute from other materials.

fx

Tue, 13 Jan 2009 02:32:40 GMT

Thanks Shanna

Shanna Layton

Wed, 7 Jan 2009 12:05:01 GMT

Hey there. that looks amazing, where did you order that comb from i am very interested in getting one, also do they sell chitarra combs. do you have your own restaurant i think i could use a gnocchi comb two what do you think of that idea. if you are from toronto you should come down to georgebrown because the school is showcasing the italian program in the restaurant this year.

Vincent Mangiacapra

Tue, 6 Jan 2009 09:33:25 GMT

I am trying to purchase the garganelli comb from the Madagliani website do you have any advice for me? I missed out on purchasing one from Fantes bring the Christmas Holiday.

Thanks

Vincent Mangiacapra

fx

Fri, 5 Dec 2008 12:25:58 GMT

Jennifer, this site Fantes.com seems great, they even have US-made chitarras, they look a whole lot stronger than my Italian one. Great find!

fx

Fri, 5 Dec 2008 12:22:41 GMT

Oh yes, I wouldn"t even consider Italian posts, you need to use a courier service.

Geoff Ball

Fri, 5 Dec 2008 03:58:03 GMT

Looks wonderful and tasty!

The Italian Post system isn"t very reliable, I"m glad you got your comb.

When I lived in Italy, a friend of mine had a girlfriend in Switzerland. She sent a care package everyday for 30 days (Christmas thing), my friend only received 14.

Jennifer

Thu, 4 Dec 2008 12:51:40 GMT

Great recipe! I can"t wait to try it. Note to all looking for the comb...I found it on Fantes.com. They carry all sorts of unique imported kitchen items.

fx

Thu, 16 Oct 2008 09:00:15 GMT

Anna unfortunately you need a controlled environment (a machine really) to dry pasta without having them break. But I"ve read about people who freeze it. You"ll have much more fun by preparing the pasta right in your friends" home with them, they"ll certainly remember it for long!

Anna Marie

Thu, 16 Oct 2008 08:16:51 GMT

Dear FX,
if I would like to give these noodles as a present to s.o., can I easily just let them dry or will they spoil at some point of time?
with best regards,
Anna

bill morris

Mon, 8 Sep 2008 17:27:34 GMT

looking for a garganelli comb. I could find it on the link on your blog/web site. ANy help would be appreciated. Thank you, Bill Morris

Asaf

Sat, 6 Sep 2008 02:13:53 GMT

I"d also like to by a "comb" (even second-hand), or at least, learn how to make one for my self!
Please let me know if you find a store that delivers by mail.

Thanks!

David p

Mon, 28 Jul 2008 17:47:13 GMT

Wow. You are right, that garganelli comb is very hard to get I even ask people to try to find one for me in italy but it was very hard also for them. please if you know a way to grab one I would love to know I can"t get the shop you posted �to help me. I even ask for four of them. Please let me know if you have more info on the combs. I will take a couple. Thank you.

Eres Oskar

Tue, 12 Feb 2008 04:47:00 GMT

CAN YOU HELP ME,WHERE CAN I FIND A LITTLE HOME MADE MACHINE FOR GARGANELLI?

fx

Wed, 16 Jan 2008 11:06:58 GMT

I gave the link to the Milan shop that made my garganelli comb in the article, and that"s the only place I fond that sells this. Perhaps you can try to make one yourself or if you travel to Italy find one there?

Trisha Thompson

Thu, 10 Jan 2008 11:56:13 GMT

I would love to get a garganelli comb. I have a son who has Down Syndrome, and I try to make all of his food. I would love it if you could gear me in the right direction. Thank you so much. Trish

Leila Denmark

Mon, 31 Dec 2007 11:05:21 GMT

I am so glad to have found your website. Wonderful pictures and recipes.I was going to make my own gadget in order to make Garganelli, but saw a photo on the net, showing a wooden grooved tool meant for making theese noodles. I found one at a local flea-market originally meant to be used as a pair for rolling butter balls. Now I"m going to experiment.Tell me, what is the difference in cutting the pasta on my pasta machine to cutting them on the Chitarra? Do they taste differently?Who are you?Kind regards and happy New Year. Leila

ronald kent

Fri, 5 Oct 2007 20:25:46 GMT

One of the fun recipes. But they are all fine.

fx

Sun, 30 Sep 2007 16:22:36 GMT

Well Italians are pretty creative too including for cooking, but if you do a traditional dish, then they will go for the traditional way of making this dish, even though each family might do it in a slightly different way. As for Mr Oliver, I think if Italians don"t want to eat his food even for free, it says more about the way he cooks than about Italy.

Saxit

Sat, 29 Sep 2007 16:30:40 GMT

Looks delicious although I would probably had made another sauce... what is it with Italians and traditions when it comes to food anyways? I saw an episode with Jamie Oliver where he cooked on the streets in an Italian town and he had a hard time giving his herb baked fish away for free.. because they didn"t cook fish like that there.