MAKES AT LEAST 6 DOZEN (SERVES 8 TO 10)
Garganelli, which means “small esophagus”, is a pasta from Emilia-Romagna that is difficult to find outside of that region. Admittedly, it takes a bit of time and patience to hand-form the pointed tubular shape that resembles penne, but they are so delicious that I encourage you to try them.
The nutmeg-and-Parmesan-cheese-flavored dough is easily made in a food processor and is smooth and elastic. Allowing the dough to rest, covered, for about 1 hour, makes it easy to roll either in a pasta machine or by hand.
- 3 INGREDIENTSlarge eggs
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/8 teaspoon freshly grated nutmeg
- 2 1/4 cups King Arthur™ Unbleached, All-Purpose Flour
- DIRECTIONSWhirl the eggs, cheese, and nutmeg together in a food processor until smooth. Gradually add the flour until a ball of dough is formed that leaves the sides of the bowl. Gather up the dough, shape it into a ball, and let it rest, covered, under a bowl for about 1 hour.
- Alternately, make the dough by hand. Heap the flour onto a work surface and fashion it into a fontana. Crack the eggs into the center of the fontana and break them up with a fork. Beat in the cheese and nutmeg. Form the dough by slowly incorporating the flour into the egg mixture.
- When ready to roll and form the garganelli, cut the dough into four pieces; work with one piece at a time, keeping the rest covered. Roll out each piece, using a hand-crank pasta machine or by hand using a rolling pin. Trim the sheet to 24 inches long. The sheet should be about 6 inches wide. With a pasta wheel, cut the sheet in half lengthwise, then cut eight 3-inch squares from each half. There should be sixteen 3-inch squares. Save and reroll the scraps. Repeat with the remaining dough.
- Place a new unsharpened pencil or small 1/4-inch-wide wooden dowel rod diagonally at a point at one end of the pasta and roll the pasta up on the pencil or dowel rod. Create lines on the garganelli by rolling the pasta over a new clean comb, a butter paddle, or a chitarra. Slip the garganelli off the end of the pencil or rod and let them dry on clean kitchen towels for about 30 minutes before cooking.
- Note: Garganelli are best cooked the day they are made. Drying them for future use makes them too hard to cook uniformly.
This recipe was featured on Season 14 - Episode 1418.