Video: How to Make Garganelli

February  4, 2014

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Next up in Mario Batali's How To Tuesdays: An unexpected pasta shape that might just become your new favorite. 

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This is no ordinary pasta -- and that's why you should make it. Garganelli is practical like penne and rustic like tagliatelle, and since it's not a common shape, dinner guests will be floored. Don't be afraid to experiment with different sauces -- try it with Fennel and Veal Sausage, or baked into cheesy goodness wth pumpkin and pancetta. Bonus? You get to use a pencil.  

Watch Chef Cruz Goler of Lupa Osteria Romana in New York City show us how it's done!

Got anything you want to learn from the Batali chefs? Let us know in the comments!

This video was made in collaboration with Mario Batali.

See what other Food52 readers are saying.

  • Sarina Nystrom
    Sarina Nystrom
  • dmedesha
Writer, Fooder, Blogger. New Yorker turned Cape Coder.


Sarina N. October 6, 2014
Made these with a Roasted Garlic Pumpkin Sauce and Lima Beans. Perfetto!
Sarina N. October 6, 2014
Can do! Great pasta
dmedesha February 4, 2014
Had never heard of garganelli until I was in Milano last November. Had it at the Hotel Melia. It was prepared with wood smoked salmon (not lox type) and a cream sauce, with dill. Was able to find dried garganelli at Whole Foods and on-line through Formaggio Kitchen by Rustichella d'Abruzzo. Have duplicated the recipe at home a couple times with off-the-shelf ingredients that are tasty, but not as good as Melia's freshly made. I have not been ambitious enough to make my own, but might try it now.