Pasta is one of the most ultimate comfort foods. While I do love a bag of dried pasta which is equally tasty and affordable, the sheer satisfaction of making my own makes the pasta eating all the more enjoyable. This Sunday’s supper would not have been complete otherwise.
I purchased a little garganelli (also traditional for gnocchi) board from Amazon several months ago. So much has been going on, I hadn’t had a chance to try it until now. I googled a recipe. I have an Italian cookbook and I didn’t feel like translating it from Italian to English right now. My Italian is basic at best. I often feel as if I am unable to speak English properly and I am American. Thank goodness for Google. In terms of translating and finding recipes. The italianrecipebook.com recipe for garganelli is first-rate and uncomplicated. Exactly what Sunday night supper needs. Yes, it is in English.
Garganelli, pronounced gar-ugh-NAY-lee is an egg based pasta from Italy’s northern city, Bologna. Semolina is a flour used with the AP flour. Semolina is durum wheat. Fine coarse flour used for sweet and savory cooking. I purchased mine from Surfas Culinary’s website. It comes in a reusable storable container. The shipping is almost as much as the product, but worth it. It is one of the best culinary emporiums.
My pasta is drying as I type this. I included the recipe and some photos of the process below for your reference and inspiration. I used a marble rolling pin instead of a Kitchen-Aid attachment or pasta machine. I recommend one those if you have. I certainly got a workout from rolling this dough. It has been a while since I have made pasta or done any real exercise, so that could have something to do with the extra effort needed. My dough is a little thicker than it is typically supposed to be. As I like to say, it’s rustic. In my mind it makes the dish all the more a comforting and homey. Right?
I hope you will make your own pasta. If you do, please comment below and let me know how it urned out. Don’t forget to take a picture.
The Recipe. Thank you italianrecipebook.com for letting me borrow this one.
***If your pasta shapes come out a little thicker, extend your cooking time.
- 1 ½ cup (7 oz) all purpose flour
- 1 ½ cup (7 oz) semolina flour
- 4 eggs
- Pinch of salt
- More flour for dusting
Fresh pasta dough
- Sift both flours on work surface (preferably wooden).
- Scoop a well in the center and pour in slightly beaten eggs.
- Add a pinch of salt and start mix all ingredients using a fork or a dough scraper until a crumbly dough forms. You can do this using your hands only if you’re OK getting s a little messy.
- Continue to knead the dough with your hands until the dough is smooth, elstic and no longer sticky. Wrap the dough in a plastic wrap and let rest for 15-30 minutes or even overnight (in a cool place or in the fridge).
Rolling the dough
- Cut off a piece of the dough and slightly flatten it with your fingers.
- Sprinkle lightly with flour.
- Option 1 (rolling pin)
- Using a rolling pin roll the dough into approx 1 millimeter thick sheet.
- Option 2 (Atlas Marcato Pasta Machine
- Setting the machine on the widest setting (0) and pass the dough for the first time.
- Fold the dough in half and pass again on the same setting.
- Adjust to the next-narrower setting, until you rich thickness of approx 1 mm or position 6 on Marcato Atlas Pasta Machine.
- Return machine to original setting for each piece.
- Arrange ready sheet on a lightly floured work surface.
- Cut each sheet into 1.5×1.5 or 2×2 inch squares and let dry for 10-20 minutes. This will prevent garganelli from flattening when they’re ready.
- Place a pasta square on a well floured gnocchi (gnocchi paddle).
- Fold a corner of the square over the garganelli pin.
- If you don’t have a special pin, try using a simple chopstick or pencil
- Holding both ends of the pin roll it towards you. Apply pressure to imprint the ridges on the garganello and seal it at the same time.
- Be careful not to press too hard to avoid the dough sticking to the board but apply enough pressure to seal and imprint the ridges.
- Repeat the process with remaining squares and ultimately with the remaining dough.
- Let shaped garganelli dry for about 15 minutes before cooking or let them dry completely overnight and store in a sealed plastic bag.
Until Next Time…
I will make an effort to translate and yo can read about Pasta! A Prince and a Food Truck!