Homemade Garganelli - A Complete Guide

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5 from 3 votes

Homemade Garganelli - A Complete Guide

Easy guide on how to make garganelli step-by-step.

Prep Time30

Dough Resting Time30

Total Time1

Course: Pasta

Cuisine: Italian

Servings:

Calories: 283kcal

Author: Svi

Ingredients

4 eggs , preferably free-range, see Note 1
200 grams semolina flour , about 1 ½ cup, see Note 2
200 grams all purpose flour , about 1 ½ cup, see Note 2, 3
Pinch of salt
More flour for dusting

Instructions

Before You Start

Weight the eggs and note their total weight without the eggshell.
Calculate how much flour you need: egg weight in grams x 1.75
Divide the total amount of flour needed by two and use this number to measure semolina and white flour. Have a little extra flour ready on the side to use if needed.

Make Egg 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 mixing all the ingredients using a fork or a dough scraper until a crumbly dough forms.
Knead the dough with your hands until a dough ball forms. It should be elastic and no longer sticky.
You can also made the dough using a food processor with a dough hook.
Wrap the dough in a plastic wrap and let rest for 30 minutes.

Roll and Cut the dough

Set pasta machine on the widest setting (on Marcato Atlas 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, and pass the dough through it. Repeat the process until you rich thickness of approx 1 mm or position 6 on Marcato Atlas Pasta Machine.
Return machine to original setting for each new piece of dough.
NOTE: If you don't have a pasta machine, roll the dough using a rolling pin into approx 1 millimeter thick sheet.
Arrange ready sheet on a lightly floured work surface.Cut each sheet into 1.5×1.5 or 2×2 inch (3.5x3.5cm or 5x5 cm) squares and let dry for 10 minutes. This will prevent garganelli from flattening when they’re shaped.

Shape Garganelli

Place a pasta square on a lightly floured gnocchi board (gnocchi paddle).
Fold a corner of the square over the garganelli pin.
NOTE: If you don’t have a special garganelli pin, use a handle of a wooden spoon or even a round wooden pencil.
Holding both ends of the pin roll it towards you.
Apply pressure to imprint the ridges on the square and seal it at the same time.
IMPORTANT: Be careful not to press too hard to avoid the dough sticking to the board. Apply just 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 to help them hold the shape or let them dry completely overnight and store in a sealed plastic bag.

Notes

Note 1: Want to make a perfect pasta dough without any guess work? Check out my complete "Egg Pasta Dough Guide"

Note 2: Use a kitchen scale to measure all ingredients in grams. The amount of flour may vary depending on the size of the eggs. That's why it's super important to weight both eggs AND flour. Here's how to do it.

Crack and weight all the eggs first.
Take a note of amount in grams, then multiply it by 1.75 - this will be the amount of flour you'll need to use to make the dough. If using half semolina half white flour use half the amount of each,
You'll also need a little more for dusting the work-surface.

Note 3: Best flour for homemade pasta is Italian "oo" flour. If you can't find it all-purpose flour will work too.

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