Garganelli are a typical shape from the Emilia Romagna region.
The tubular shape makes them perfect for saucy pasta dishes.
Once your pasta is rolled into sheets, cut squares of about 5 cm.
Place a square diagonally on your gnocchi board. Pick up the corner closest to you and hold it against a wooden rood pin or the end of a wooden spoon.
Roll the pasta and the rod together firmly, pressing down when the two corner edges meet.
Slide the tube off the rood and place it on a lightly floured surface.
Davide
