Homemade garganelli, are a type of egg pasta (ridged) obtained by folding small squares of pasta, recognized as a typical product of the Emilia-Romagna region. The appearance is similar to “penne” with the difference that the overlap point of the two pasta edges of the garganello has a different texture.
To shape the garganelli, simply roll the diamond-shaped egg pasta on a specific wooden stick and then turn them on a small ridged board called a comb or gnocchi board, to give the pasta its characteristic ridges.
Homemade garganelli, in the Emilian style, have grated Parmesan and a pinch of nutmeg in the dough, and are excellent and tasty to cook in broth, as well as to make them plain with a delicious fresh cream and speck sauce.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 2 1/2 cups flour
- 3 eggs
- 2 tablespoons grated Parmesan
- 1 pinch nutmeg
- 1 tablespoon olive oil
- 2 tablespoons water
Steps
Place the flour on a chopping board in a fountain shape, or in a large bowl and add the eggs, Parmesan, nutmeg, and oil in the center. If desired, you can also add a pinch of salt.
Knead the ingredients and work until you obtain a smooth and elastic dough. If necessary, add 2-3 tablespoons of water into the dough, then form a dough ball, wrap it in plastic wrap, and let it rest for at least half an hour.
With a rolling pin, or with the help of a pasta machine, roll the dough fairly thin. Cut squares of 1 1/4 or 1 1/2 inches in width.
Place the diamond-shaped pasta on the comb and roll it with the wooden stick.
With a rotary motion and slight pressure, close the garganello. This way, you will achieve the typical ridges.
Lift the stick from the comb and slide off the garganello. Let the garganelli dry on a floured tray covered with a clean towel until ready to use.
