Bowtie Pasta with Mushroom Sauce
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.
This recipe was featured on Season 14 - Episode 1418.
Can you freeze the pasta before shaping them?