🇮🇹 Italian · Pasta
🍝 Garganelli al Prosciutto
Garganelli al Prosciutto e Piselli
Garganelli al Prosciutto rolls fresh egg pasta squares around a ridged wooden comb to form small quills, tossed here with prosciutto, peas, and a light cream sauce.
Garganelli are shaped using a special ridged tool called a pettine (comb), a technique unique to Emilia-Romagna that gives the pasta ridged grooves on the outside and a hollow center, ideal for catching a light, creamy sauce.
Ingredients
Equipment: Garganelli comb (pettine) or gnocchi board, and a small dowel, Large pot, Large skillet
- 1 batch Fresh Egg Pasta Dough
- 150 g (5 oz) prosciutto, cut into strips
- 150 g (1 cup) fresh or frozen peas
- 1 small shallot, finely chopped
- 30 g (2 tbsp) butter
- 120 ml (½ cup) heavy cream
- 60 g (¾ cup) grated Parmigiano-Reggiano, plus more for serving
- Salt and pepper, to taste
Method
- Roll the pasta dough thin and cut into squares about 4cm.
- Place a square diagonally on the ridged comb (or gnocchi board), and roll it around a thin dowel from one corner to the other, pressing gently to imprint the ridges, then slide off to form a small ridged tube.
- Repeat with all the dough, laying the shaped garganelli on a floured tray.
- Melt the butter in a skillet over medium heat. Add the shallot and cook until soft, about 3 minutes.
- Add the prosciutto and cook briefly, about 1–2 minutes.
- Add the peas and cream, and simmer gently for 3–4 minutes.
- Bring a large pot of salted water to a boil and cook the garganelli for 2–3 minutes until tender and floating.
- Drain and toss with the sauce, adding the Parmigiano and tossing until glossy.
- Season with salt and pepper, and serve immediately with extra Parmigiano.
Chef Tips
- If you don't have a traditional pettine, a clean hair comb or the ridged side of a gnocchi board works as a substitute.
- Roll firmly but gently — too much pressure can flatten the pasta rather than forming a proper tube.
- Add the prosciutto only briefly to the heat — overcooking makes it tough and salty.
Common Mistakes to Avoid
- Rolling the garganelli too loosely, causing them to unravel during cooking.
- Overcooking the prosciutto, which toughens it and intensifies its saltiness too much.
- Using pre-shredded Parmigiano, which doesn't melt as smoothly into the sauce.
Nutrition (per serving)
Health Benefits
- A good source of protein from the egg pasta and prosciutto.
- Peas provide fiber and vitamin C.
Cultural Note
Garganelli is a specialty of Romagna, particularly the towns of Bertinoro and Faenza, where the ridged pettine tool has been used for generations to shape this distinctive pasta.
Storage & Serving
Storage: Uncooked garganelli can be dried and stored at room temperature, or frozen for up to 1 month.
Reheating: Best prepared fresh; the cream sauce doesn't reheat particularly well.
Serve with: A crisp Lambrusco or Pignoletto wine, A simple green salad