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Garganelli

Brendan_Lee_56950

charred corn, smoked ricotta, basil, and parmesan

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Comments

Brendan_Lee_56950

Yeah that's probably true too. I think in this particular instance I didn't plan on garganelli but I made it anyway.

mike.minasian

I was also looking at pictures of finished restaurant Garganelli dishes and the pasta looks relatively thick, maybe a thicker roll would help give it more toothsomeness and hold it's shape?

Brendan_Lee_56950

I think the trick is to let it dry more before cooking. I haven't tested that theory yet but I think it would work.

mike.minasian

Looks great! I had a similar thing happen when making garganelli, namely that it sort of became flat upon cooking. Have you figured out that issue yet?

Brendan_Lee_56950

Yes indeed.

monaghan.joseph

Did you make the Garganelli yourself?