Description
This traditional Garganelli Pasta recipe guides you through making fresh, homemade egg pasta shaped into elegant tubes using simple ingredients and a gnocchi board. Enjoy tender, flavorful garganelli boiled to perfection and served with your favorite sauce or in a comforting soup.
Ingredients
Scale
For the Pasta Dough
- 1½ cups (7 ounces/185 grams) all-purpose flour
- 2 large eggs (at room temperature)
- ½ cup (1 ounce/30 grams) finely grated Parmigiano Reggiano (Parmesan) cheese
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Make the pasta dough: Set aside 2 tablespoons of the flour for later use if the dough is too wet. On a clean work surface, mix the remaining all-purpose flour, grated Parmigiano Reggiano, nutmeg, salt, and black pepper. Create a well in the center and crack the eggs into it. Using a fork, beat the eggs gradually incorporating the flour to form a shaggy dough without any runny egg.
- Knead the dough: Knead the dough for 5 to 10 minutes until it becomes smooth and supple. If the dough is sticky and not coming together, add a teaspoon of water cautiously or, if too wet, mix in the reserved flour. Then wrap the dough in plastic wrap and let it rest for 10 minutes up to 1 hour.
- Prepare to roll the dough: Divide the dough into quarters, keeping the unused portions covered with plastic wrap to prevent drying.
- Roll out the dough: Lightly flour your pasta machine rollers and feed the dough sheets through the widest setting. Fold and reroll several times until the dough is smooth, then progressively reduce the roller width until the sheet is thin enough to see light through it.
- Cut squares: Cut the thin dough into 1 to 1½ inch (2½ to 3½ cm) squares. Return any excess dough to the main batch to reuse.
- Shape the garganelli: Place each square on a gnocchi board or sterilized comb with the pointed edge facing you. Use a wooden dowel or clean pencil to roll and press, creating ridges. Fold the pointed side over the dowel and roll up carefully, sealing the edges to form a tube.
- Set aside shaped pasta: Slide the formed garganelli tubes off the dowel onto a baking sheet lined with baking paper and lightly dusted with all-purpose or semolina flour to prevent sticking.
- Cook and serve: Boil the garganelli in salted water for 3-5 minutes until just cooked. Drain and serve with your preferred sauce. Alternatively, simmer garganelli in broth to enjoy as a delicious soup.
Notes
- Keep unused dough wrapped tightly to prevent it from drying out.
- Use a gnocchi board or comb for authentic ridges that help sauce cling better.
- If the dough feels too sticky or dry, adjust by adding small amounts of flour or water as needed.
- Fresh pasta cooks faster than dried; keep an eye to avoid overcooking.
- Garganelli can be frozen before cooking; place them on a tray, freeze until firm, then transfer to a bag for later use.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: Garganelli, Homemade pasta, Italian pasta, Fresh pasta recipe, Egg pasta, Pasta dough, Traditional Italian
