Homemade Green Garganelli Pasta Recipe with Seafood Sauce

🌿 Handmade Green Garganelli Pasta with Seafood | Rare Italian Pasta Shape
Most home cooks stick to spaghetti or ravioli… but there’s a whole world of rare pasta shapes waiting to be discovered. In this video, I’ll show you how to make green garganelli pasta from scratch using spinach dough, shaped by hand with a simple gnocchi board and .. a pencil. No fancy machines.
We’ll pair it with a glossy seafood sauce al pescatore — clams, mussels, shrimp, garlic, olive oil, white wine, tomato, and a chef’s trick: a cold roux (butter + flour paste) to emulsify the sauce into a silky coating that clings perfectly to every ridge of the pasta.

This dish is rustic, impressive, and surprisingly simple to pull off. Whether you’re cooking for family, friends, or just yourself, this recipe will help you master one of the most underrated Italian pasta shapes.

🟢 Green Garganelli Pasta with Seafood Tomato Sauce
Serves 4
Ingredients
For the Green Pasta Dough
• 250 g (2 cups) all-purpose flour
• 2 whole eggs + 1 egg yolk
• 100 g spinach purée (blanched spinach blended smooth, cooled, and strained)
• Pinch of salt
For the Tomato “Pescatora” Sauce
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• ¼ cup tomato sauce
• 200 g fresh clams
• 200 g mussels
• 200 g shrimp, peeled and deveined
• 1 tbsp chopped parsley
• 100 ml white wine
• 1 ladle pasta cooking water
• 2 tbsp cold roux (equal parts butter and flour, mixed into a paste and kept chilled)
• Salt & pepper to taste

Method
1. Make the Dough
1. On a clean surface, form a well with the flour and salt.
2. Add eggs, yolk, and spinach purée in the center.
3. Gradually incorporate flour until a dough forms. Knead 8–10 minutes until smooth.
4. Wrap and rest 30 minutes at room temperature.
2. Roll & Shape Garganelli
1. Roll the dough thin (about 1–2 mm) using a pasta machine or rolling pin.
2. Cut into small squares (approx. 3 x 3 cm).
3. Place one square diagonally on a gnocchi board. Using a thick round pencil or dowel, gently roll from corner to corner, pressing so the dough wraps around and picks up the ridges.
4. Slide the garganelli off the pencil and repeat. Lightly flour to prevent sticking.
3. Cook the Pasta
1. Boil in salted water until al dente (about 2–3 minutes).
2. Reserve a ladle of the cooking water.
4. Prepare the Sauce
1. Heat olive oil in a wide pan. Gently cook garlic until fragrant.
2. Add shrimp, sear on both sides, remove
3. Add clams and mussels, pour wine, cover until they just open.
4. Add back the shrimp
5. Stir in tomato sauce and let simmer,
6. Pour in pasta water and chopped parsley.
7. Whisk in cold roux to emulsify the sauce into a silky texture. Season to taste.
5. Bring It Together
1. Toss cooked garganelli into the sauce until well coated.
2. Plate with seafood on top, a drizzle of olive oil, and fresh parsley.