- 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)
- Set 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.
- Return machine to original setting for each piece.
- Arrange ready sheet on a lightly floured work surface.
- Cut each sheet into 1.5x1.5 or 2x2 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 board (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 even a round wooden 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.Garga