Garganelli Pasta, Homemade

Garganelli is a tube shaped pasta and it resembles penne but there are two big differences: penne is extruded, so there is no seam. This pasta is rolled and so there is a seam. Also, the ridges in penne run parallel to the length of the pasta and with garganelli, the ridges run perpendicular to the length. This pasta is just a little more rustic. Garganelli is rolled on a gnocchi board, which gives it wonderful ridges for sauce to cling to

Garganelli Pasta, Homemade

The Italian Dish

Garganelli is a tube shaped pasta and it resembles penne but there are two big differences: penne is extruded, so there is no seam. This pasta is rolled and so there is a seam. Also, the ridges in penne run parallel to the length of the pasta and with garganelli, the ridges run perpendicular to the length. This pasta is just a little more rustic. Garganelli is rolled on a gnocchi board, which gives it wonderful ridges for sauce to cling to

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Prep Time 1 hr

Course Main Course, Side Dish

Cuisine Italian

Servings 4 makes 55 - 60 garganelli,

Equipment

• pasta rollers
• small dowel - I used a ¼" dowel
• two rimmed baking sheets
• gnocchi board
• pot
• food processor

Ingredients

  

• 2 whole large eggs
• 2 egg yolks
• 1 1/2 cups 1½ cups of Italian 00 flour

Instructions

 

• Place the eggs in a food processor and pulse twice. Add about ¾ of the flour and pulse until blended. Keep adding the rest of the flour until the dough gathers up into a ball. If the dough is still sticky, add more flour, a tablespoon at a time and pulse, until the dough comes together and gathers up in a ball and is not so sticky. It should be moist but not sticky enough that it comes off on your hands. Place in a floured piece of plastic wrap and let rest on the counter for at least 20 minutes.
• Flour two rimmed baking sheets and have them ready for the assembled pasta.
• Roll the dough out using pasta rollers. I do mine with my Kitchen Aid pasta rollers but you can use a hand crank machine also. Roll one sheet out at a time so that the sheets don't dry out. Keep the remaining pasta dough wrapped in plastic. Roll the sheet out, starting at the widest setting. Pass the sheet three times through this widest setting then just once on the other settings. Keep passing the sheet through and narrowing the rollers every time you pass the sheet through. I rolled my sheets out to the #6 setting on my Kitchen Aid rollers. Flour the sheet a little if it sticks to the pasta rollers. Do not over flour the sheet though and dry it out.
• With a sharp knife, cut the sheets into 2 inch squares. Keeping the squares under plastic wrap so they don't dry out, take one square and place on your gnocchi board so it lays in a diamond shape. With the dowel, press on either the bottom or top point of the square and start rolling it around the dowel. The gnocchi board will press ridges into the pasta. After the pasta square is completely rolled up, remove from dowel and place on the floured baking sheet. You do not have to cover the finished garganelli.
• Continue until all the garganelli are made. The pasta can sit on the baking sheets until you are ready to cook them. All you need to do is boil them in salted water for a couple of minutes - taste one and see if the tenderness is to your liking. Serve with sauce of your choice

Notes

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