Ingredients:3 cups Italian 00 flour or all-purpose flour
3 eggs plus 1 egg yolk
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/3 cup grated Parmesan cheese
Add the flour, the salt, nutmeg and cheese in a bowl. Mix with eggs until the texture is similar to a play dough. It cant be to stick, neither to dry. Add more flour or a little bit of warm water if necessary. Let dough to rest for about 15min wrapped in plastic or inside a container.
How to form the Garganelli?
First, divide the dough into 4-6 portions (whatever size is easiest for you to work with.) Roll each portion through a pasta machine to a very thin dough, about a #7 setting. Lightly flour the garganelli board.Cut the dough into 3-inch
wide strips.Cut the strips of pasta into
1-1/2 inch squares.Place one of the squares on a garganelli/gnocchi board, turn it so it looks like a diamond.Place the dowel at the bottom of
the dough diamond.Roll the dowel to the to top of the diamond, pressing down lightly on the dough as you roll.Fold the top point of the
diamond up over the dowel.Roll the dowel back down
to the bottom of the diamond.At the end, press down to seal the bottom point of dough to the roll.Slide the formed quill off the dowel onto a floured tray.
Continue until all the garganelli are formed. Set the garganelli aside to dry for 2-3 hours.
Continue until all the garganelli are formed. Set the garganelli aside to dry for 2-3 hours.
Continue until all the garganelli are formed. Set the garganelli aside to dry for 2-3 hours.