Jul 14 2026
Restaurants›Campiello›Garganelli Recipe

Garganelli Recipe

Inspired by Campiello
Time1h 30m
Serves4

Roasted Chicken, Prosciutto, Peas

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Ingredients

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Pasta

Roasted Chicken

Sauce

Method

Pasta Preparation

  1. 1

    Make the Dough

    In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

  3. 3

    Roll and Cut the Pasta

    After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Cut the sheets into 1-inch strips.

  4. 4

    Shape the Garganelli

    Take each strip, roll it around a wooden dowel or a gnocchi board to form a tube, and pinch the ends to seal. Dust with flour and set aside.

Roasted Chicken Preparation

  1. 5

    Prepare the Chicken

    Preheat the oven to 400°F (200°C). Rub the chicken thighs with olive oil, minced garlic, rosemary, salt, and black pepper.

  2. 6

    Roast the Chicken

    Place the chicken on a baking sheet and roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest before shredding.

Sauce Preparation

  1. 7

    Cook the Prosciutto

    In a large skillet, cook the prosciutto over medium heat until crispy. Remove and set aside.

  2. 8

    Make the Sauce

    In the same skillet, add the heavy cream and bring to a simmer. Stir in the frozen peas, cooked prosciutto, and grated Parmesan cheese. Season with salt and black pepper to taste.

Combine and Serve

  1. 9

    Cook the Garganelli

    In a large pot of salted boiling water, cook the garganelli for 2-3 minutes or until al dente. Drain and reserve some pasta water.

  2. 10

    Mix Everything Together

    Add the cooked garganelli to the sauce, tossing to combine. If needed, add reserved pasta water to loosen the sauce.

  3. 11

    Serve

    Plate the garganelli and top with shredded roasted chicken. Garnish with extra Parmesan and black pepper if desired.

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