Homemade garganelli pasta recipe
A hand-formed tubular pasta with with a classic egg pasta dough that is deceptively easy to make.
Servings: 4 people
Equipment
- 1 pasta sheeting machine I use a Marcato Atlas 150
- 1 pettine or gnocchi board a pettine is a specialist wooden board traditionally used for garganelli, but you can also use a gnocchi board.
- 1 wooden dowel use to roll and form the tubular shape
Ingredients
- 1 batch of my master pasta dough
Instructions
- Divide the dough into four pieces. Work with one at a time - flatten the piece with your hand or a rolling pin before passing it through the thickest setting on your pasta machine. Fold the edges in to create a neat rectangle that fits the width of your pasta machine, and run it through the thickest setting again until your dough is uniform in shape.
- Continue passing your dough through the machine, working through until you get to setting 4 or 5 (on a Marcato machine) - we want the dough relatively thick for this so that the garganelli will keep its shape when rolled against the pettine.
- Cut the sheet of dough into either 3cm or 4cm squares with a straight wheel cutter or knife.
- Place one square at a time diagonally on the pettine or gnocchi board so you have a corner at both north and south.
- Place a small dowel (or the handle of a wooden spoon) horizontally across the middle of the piece of dough.
- Roll the bottom corner over the dowel to meet the other side, then continue rolling the pasta away from you to connect the top edge, forming a tube (with a ridge pattern on the exterior).
- Gently slide the garganelli off the dowel and set aside on a baking sheet lined with fine semolina.
