Garganelli with Broccoli Rabe, Red Pepper and Spring Garlic

More homemade pasta? Absolutely! This one is incredibly fun to make and absolutely delicious. The shape of garganelli pasta is very impressive when made by hand. In fact you may want to make sure that anyone you are cooking for actually sees you making it, otherwise they may not believe that you made it yourself. The best thing about it, though, is that it is really easy to prepare. Once you get the technique down, the noodles basically make themselves.


You can serve this pasta with a basic marinara or make up a more elaborate dish, it is very versatile. I had several veggies from my produce box that I wanted to use with it, and it turned out great. I have never used spring garlic before, which is very sad. It is a wonderful ingredient with a flavor that is more subtle than you would expect. This was also my first time using broccoli rabe (yes, I suppose I must have been hiding under a rock up til now). Having an organic produce delivery service with an extraordinary selection of food has spoiled me for supermarkets forever. A week ago I was trying to find creamer potatoes at my local store because I forgot to order some in my box, and I felt like throwing a 2-year-old style tantrum when all I found were organic russets. My 2-year-old was there with me though so I managed to control myself, be a good role model, and smile as I bought a bag of plain old russet potatoes *sigh*… a few months ago russets were just fine, but now they just won’t do. So don’t get involved in organic produce box delivery unless you don’t mind turning into a bit of a food snob 😉

I hope you enjoy this fun pasta as much as I did!


Garganelli with Broccoli Rabe, Red Pepper and Spring Garlic


1 recipe Whole Grain Spelt Pasta Dough

  1. After the dough has rested, as specified in the recipe, divide it into three portions. Place two of the portions back in the bowl and cover to keep from drying out.


  1. Roll one of the portions of dough out on a well-floured cutting board. The dough will have reached the correct thickness when you are able to see the outline of your fingers when you lift the dough.


  1. Using a pasta of pizza wheel, cut the dough into 2”x2” squares.


  1. Using a chopstick or similarly shaped wooden object (a wooden pencil would work), roll the chopstick over a square of dough beginning at a corner, wrapping the dough around the chopstick as you go. Press down on the board slightly so that the dough sticks to itself. The chopstick should slide easily out of the finished noodle. Continue with the rest of the dough.


  1. Transfer the garganelli to a parchment paper lined cookie sheet, and allow to dry until you are ready to cook them.



10 spring garlic cloves (including greens), diced

1 red bell pepper, seeded and julienned

½ lb. broccoli rabe, woody stems removed and sliced into 1 inch long pieces

2 ½ ounces sundried tomatoes packed in olive oil, sliced thinly (conserve the oil to use in this recipe)

3 cups fresh baby spinach

  1. Bring 6 quarts water to a boil for the pasta.
  2. While the water is heating, lightly sauté the vegetables in 1 tablespoon of the reserved olive oil in a wok over medium heat. When the pepper is just beginning to get tender, turn the heat to low.
  3. Gently slide the pasta into the boiling water. Cook until al dente.
  4. Using a slotted spoon, transfer the pasta out of the water directly into the wok with the vegetables. Cook over medium heat, gently tossing the vegetables and pasta together, for about 2 minutes. Serve immediately.




  1. I really, really need to give making gluten-free pasta a go. I have just been put off with how falling apart gluten-free dough is, lol. But you are inspiring me to try it out again. 🙂 Cheers, Suz.

    Liked by 1 person

    1. I hope you blog it when you do, I’d love to see your ideas! 🙂

      Liked by 1 person

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