Homemade egg Garganelli are a type of fresh striped pasta typical of the Emilia Romagna region. They are obtained by rolling a small piece of dough around a stick and pressing on a weaving comb or gnocchi stripper.
The most used traditional condiments are ham and peas or a sausage ragù, but of course, you can use the sauce that you like.
- Preparation Time: 60 minutes
- Difficulty: Moderate
- Servings: 6-8
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Ingredients:
- 200 g flour 00
- 100 g remilled durum wheat semolina + 1-2 tablespoons for dusting
- 3 eggs
Step-by-Step Preparation:
To make the dough for the garganelli, pour the flours on a board or a bowl. Make a hole in the center, where you will break the eggs.
Start by beating the eggs with a fork and gradually taking in the flour. Then continue to knead with your hands until you obtain a workable but not too soft dough. Knead until smooth and elastic. It will take about 10 minutes. Wrap the dough with cling wrap and let it rest for at least 30 minutes.
Then cut pieces that are not too big and pass them several times through the rollers of the pasta machine. Continue to thin it more and more, increasing at each step the number until you get to 5, or even better, to 6 or until you get a thin sheet. Let the sheets of pasta dry for a few minutes.
Cut the dough with a wheel to obtain many squares of about 4 cm per side. Cover them with cling wrap if needed to keep them from drying out.
Take one square of pasta at a time, and with the help of the stick, roll it up on itself, starting from the corner. Turn it by pressing lightly on the weaving comb or gnocchi stripper.
Remove the garganello from the stick and place it on a pan lined with parchment paper. Proceed in the same way to make all the garganelli. Dust them with some semolina flour.
You can cook them immediately or keep them for a few days, simply covered with a clean cloth.
Are also a great homemade gift!
It’s a rainy day, you’re at home and don’t know what to do? Try making some garganelli! It is so relaxing and rewarding!
Homemade Egg Pasta – Garganelli
Ingredients
- 200 g flour
- 100 g remilled durum wheat semolina + 1-2 tablespoons for dusting
- 3 eggs
Instructions
- To make the dough for the garganelli, pour the flours on a board or a bowl. Make a hole in the center, where you will break the eggs.
- Start by beating the eggs with a fork and gradually taking in the flour. Then continue to knead with your hands until you obtain a workable but not too soft dough. Knead until smooth and elastic. It will take about 10 minutes. Wrap the dough with cling wrap and let it rest for at least 30 minutes.
- Then cut pieces that are not too big and pass them several times through the rollers of the pasta machine. Continue to thin it more and more, increasing at each step the number until you get to 5, or even better, to 6 or until you get a thin sheet. Let the sheets of pasta dry for a few minutes.
- Cut the dough with a wheel to obtain many squares of about 4 cm per side. Cover them with cling wrap if needed to keep them from drying out.
- Take one square of pasta at a time, and with the help of the stick, roll it up on itself, starting from the corner. Turn it by pressing lightly on the weaving comb or gnocchi stripper.
- Remove the garganello from the stick and place it on a pan lined with parchment paper. Proceed in the same way to make all the garganelli. Dust them with some semolina flour.
- You can cook them immediately or keep them for a few days, simply covered with a clean cloth.
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Awesome post. Thanks for sharing
Thank you! I’m glad you like it!
A fascinating process
Thank you very much Derrick! it is quite relaxing 😉
Ribana, your pasta is a work of art.
Thank you very much Bernadette! You’re too kind 😊
Well documented making of home made Pasta 😍👍Have a beautiful week ahead ✨🎊
Thank you very much Simon! Yes, making pasta at home is a good way of relaxing 😉 Wish you a beautiful week ahead too!
The art of making homemade pasta – you do it well!
Thank you very much for your kind words! Very appreciated!
I’m not a traditionally trained cook but I make-do in the kitchen but making fresh pasta is so intimidating! Good for you! And thanks for sharing! 🙂
It may be intimidating but once you try it you’ll love it 😉 It is such a great way to forget all your worries 🤩
A truly excellent post Ribana, very nicely done 🙂
Thank you very much Rory! I’m glad you like it 😉
Amazing how such few ingredients can be worked into a delicious pasta. Definitely a pro at work! I would love to spend a day in your kitchen, I would learn so much. 🥰
Thank you very much Diane for your kind words! Yes, with just a few simple ingredients we can make incredibly delicious (and good looking) pasta ☺️ Oh, I would love to be your neighbor too, with all those delicious recipes that you do 😋