Making your own pasta is a thoroughly satisfying thing – there’s something nice about seeing the process through from start to finish, kneading and rolling the dough with your own hands and getting something delicious at the end of it. There are hundreds of different pasta shapes out there – today, we’re looking at garganelli, a tubular egg pasta from Bologna, in Emilia Romagna.

When we think pasta tubes, we normally think penne. Garganelli are similar, but different – whilst penne are squared off at the ends with vertical ridging, garganelli have small triangular flaps at the ends, and horizontal ridging. This is largely because they’re made using totally different methods – penne are made using a pasta extruder, whilst garganelli are cut and rolled by hand using a ridged garganelli board (called a ‘pettine’ in Italian).

If you know how to make pasta dough, garganelli are really easy to make and a seriously impressive thing to serve up at for dinner. We’ve made our squid ink garganelli in this video, but you can just as easily follow this method with normal egg pasta dough!