To make garganelli you need a wooden board with ridges, as well as a small rolling stick. This tube shaped pasta is similar to penne and the ridges carry the pasta sauce.

Garganelli With Caramelised Shallots And Anchovies
Garganelli With Caramelised Shallots And Anchovies
Head straight on to the Recipe For ♥ Garganelli ♥

Dave and I watch MasterChef UK which is amazing. The format is fantastic, and John Torode is an excellent judge. We also watch The Professionals version which really opens one’s eyes to the abilities of chefs. I have watched the American production which is not too bad. They are home cooks from all walks of life. If you can get over the way Gordon Ramsay talks, it is worth watching. However, there is no comparison to the level of mastery of the Australian competitors. And clearly there is a lot of investment in the show as it drags on a bit. Many celebrity chefs also make their appearance. We are currently watching the South African show which has my friend Greg as one of the judges. He is an extremely talented chef with a wild imagination.

Today’s inspirational recipe from Lavender and Lime ♥ Garganelli ♥ #LavenderAndLime Share on X

I am sure he was responsible for the mystery box challenge where flavoured honey had to be the hero ingredient of each dish. The contestants also had to use four of the following: bokkoms; freshwater trout; aloe fibre, waterblommetjies; camel milk; leaks; fennel pollen; dark rye flour; long stem carnations and the element of smoke in the form of a hibachi grill. I was amazed that they all chose to use the fish, even though honeycomb was a compulsory component. With honey having to be the hero of my dish I would have made camels milk and fellen pollen ricotta, carnation petal jam with the honey. All of this sitting on top of rye flour crumpets, drizzled with some honey and topped with honeycomb. And if I had time, because that is always the crunch ‘ingredient’, I would have made some dried carnation petals to use as a garnish.



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Make this recipe just with the spinach egg dough, or striped as I have done
Recipe Category: Italian
Makes enough for: 400 grams
All Rights Reserved: Adapted from The Pasta Man


  • 1 Gargenelli board with rolling stick


For the spinach egg dough

  • 150 g baby spinach leaves
  • 1 egg
  • 250 g 00 flour
  • 1 egg yolk
  • 15 mls olive oil

For the rich egg dough

  • 140 g 00 flour
  • 2 egg yolks
  • 1 egg

For the garganelli

  • Coarse semolina for dusting


For the spinach egg dough

  • Place the spinach leaves into a colander and wash
  • Shake the excess water off the leaves and then place into a non stick frying pan
  • Place over a medium to high temperature and cook until the spinach has wilted
  • Place the spinach back into the colander and rinse under cold water
  • When cool enough to handle, squeeze out the excess water
  • Place the spinach and egg into a blender and blitz until smooth (your yield should be 100g)
  • Place the spinach, flour, egg yolk and oil into a stand mixer bowl
  • Use a dough hook to combine until a dough forms then knead for 10 minutes
  • Bring the dough together by hand before tipping out onto a piece of cling film
  • Flatten into a disc and cover tightly
  • Place into the fridge for at least 30 minutes, or overnight if you have time

For the rich egg dough

  • Place the flour, egg yolks and egg into a bowl of a stand mixer
  • Using a dough hook, mix until a dough forms
  • Knead for 10 minutes then turn out onto a piece of cling film
  • Flatten into a disc and cover tightly
  • Place into the fridge for at least 30 minutes, or overnight if you have time

For the striped pasta

  • Weigh out 2 x 100g pieces of each of the pasta doughs * and cover with a damp cloth
  • Working with one piece of the plain dough, flatten it by hand and then laminate it through a pasta roller on the widest setting until silky
  • Shape into a neat rectangle set aside and cover with a damp cloth
  • Repeat this process with one piece of the spinach dough
  • Cut both pieces of dough lengthwise into 1cm strips
  • Place alternating strips, next to one another, onto a sheet of baking paper, so that they just touch
  • Using a rolling pin, press gently to get the edges to connect to each other
  • Carefully remove from the baking paper and slowly roll the pasta lengthwise, through your machine on the widest setting
  • Once you have done this, you can work faster to roll it through each of the settings, until you are happy with the thickness
  • Trim the edges and start making the garganelli

For the garganelli

  • Place a thin layer of coarse semolina into a baking tray
  • Cut your pasta into squares, 4cm x 4cm and stack them up as you go along
  • Place a square of pasta onto your garganelli board at a 45° angle **
  • Place the rolling stick across the bottom of the dough
  • Gently lift the bottom corner of the dough and start rolling away from you
  • When the dough has wrapped around the stick, gently press down to secure it
  • Continue rolling, pressing to get the ridges formed, until you have a tube shape
  • Slide the pasta off the stick and place into the baking tray
  • Continue doing this until you have used up all the pasta and then start the process again with the remaining pieces


* Use the rest of the spinach pasta when needed. I used the rest of the dough to make plain garganelli.
** If at any stage your dough starts to stick, lightly flour your board with some coarse semolina.
Take a look at what was previously posted on Lavender and Lime on May 2:

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13 thoughts on “Garganelli

  1. How absolutely beautiful!! My daughter bought me a pasta maker some time back and I must sadly admit I have barely used it but now I must pull it out of the cabinet especially after seeing your post. What a lovely way to plate a pasta dish with this Garganelli recipe. Thanks so much for your inspiration.

  2. The recipe you posted on April 29 used the striped pasta photo, but only had the recipe for the green dough. This recipe does explain how you obtain the striped effect. It seems very fussy! But I’m not very patient.

    best… mae at

  3. Wow Tandy, looking forward to seeing you on Masterchef, Ha, Ha. This dish is so photogenic, and very impressive, I can only imagine how delicious it is. My mouth was watering throughout your post.
    Well done. I might need to invest in some more equipment.

    1. Oh, I would never enter MasterChef. I know too much about what goes on behind the scenes to ever subject myself to that. Thank you so much for the compliment 🙂

  4. You should apply to a cooking show! I did once right before the pandemic, so I’ll never know if I would have been accepted. (I think not, but one of my friends really wanted me to apply)

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