Legend has it that garganelli originated with a Bolognese housewife was making tortellini for her guests when she realized her cat had devoured all the filling. So she took the squares of pasta she had already cut for the tortellini, and then rolled them around a stick and over a loom comb for ridges.
“She made it happen,” said Megan Gill, the 28-year-old executive chef at BLDG, a 70-seat, three-meal restaurant inside the iconic Hotel Marcel on Sargent Drive, as she added the pasta into boiling, salted water on a recent afternoon.
Like the housewife, Gill and her team made the garganelli — a new menu item — from scratch by rolling it out into long sheets, cutting squares of dough, and shaping them around a stick before drying them for 36 hours.
