Homemade Egg Pasta - Garganelli
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.
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.
