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How to Make Homemade Garganelli
If you love making fresh egg pasta at home, garganelli are a beautiful traditional shape to add to your repertoire. This handmade pasta from Emilia-Romagna is created by rolling small squares of dough around a wooden dowel on a ridged gnocchi board, which gives each piece its delicate texture.The result is a light, hollow tube of pasta that catches sauce beautifully and feels incredibly satisfying to make.
Ingredients
- 150 g "00" flour - 1 cup
- 150 g semolina flour - 1 cup
- 3 medium eggs - about 70 g / 2.5 oz each - 1 egg for every 100 g of flour
Instructions
Make the Fresh Pasta Sheets
- Start by preparing the dough. Place the flour on your work surface and shape it into a soft mound, then create a deep well in the center. Crack the eggs into the well and using a fork, begin to mix the eggs, pulling in a little flour at a time from the inner edges of the mound.
- When the mixture becomes too thick to handle with the fork, switch to your hands and start kneading. Work the dough for about ten minutes, pressing and folding until it turns smooth and compact.
- Shape it into a ball, wrap it well in plastic wrap so it doesn’t dry out, and let it rest for at least half an hour. This resting time allows the gluten to relax and makes rolling the dough much easier.
- Once the dough has rested, you can start rolling it out. Cut off a portion of dough roughly the size of a tennis ball and keep the rest covered. Flatten the piece lightly with your palms, dust it with a little semolina so it doesn’t stick, and pass it through your pasta machine on the widest setting.
- Fold the sheet in half or in thirds and run it through the machine again. Repeat this folding-and-rolling step a few times. This process strengthens the dough and helps you get a smooth, even surface that won’t tear while shaping the garganelli.
- When the dough looks silky and manageable, begin thinning it. Move gradually to the narrower settings of the pasta machine, passing the sheet through each one without rushing. Stop when you reach the second-to-last setting, which gives you a thin sheet of about 1 millimeter. This thickness is ideal for forming the small squares that will become your garganelli.
Make the Garganelli Pasta
- Lay the rolled pasta sheets on your work surface and dust them lightly with semolina so they stay dry and easy to cut.
- Use a cutter or a pastry wheel to square off the edges, then slice the sheet into small even pieces, about 3 to 4 cm (1-1 ½ inch) on each side.
- Place one square at a time on your wooden gnocchi board, positioning it like a diamond. Set the small wooden dowel that comes with the board across the top corner. The thickness of this dowel determines how wide the center opening of the garganelli will be once rolled.
- Press the dough gently so it picks up the ridged texture of the board.
- Roll the square around the wood stick, letting the ridges wrap all the way around. Slide the cylinder out carefully and you’ll have a neat little tube with a patterned surface that holds sauce beautifully.
- Transfer each garganello to a tray sprinkled with semolina and continue until all the dough is used.
- At this point, the pasta is ready to cook. Bring a large pot of salted water to a boil and cook the garganelli for just 4-5 minutes, until they turn tender but still firm. Toss them in your favorite sauce.
Nutrition
Serving: 100gCalories: 319kcalCarbohydrates: 56gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 123mgSodium: 48mgPotassium: 155mgFiber: 2gSugar: 0.2gVitamin A: 178IUCalcium: 30mgIron: 4mg
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