Homemade egg Garganelli is a type of fresh striped pasta typical of the Emilia Romagna region. They are obtained by rolling a small lasagna of dough around a stick and pressed on a weaving comb, or on a rigagnocchi.
The most commonly used traditional condiments are ham and peas, or a sausage ragout, and gypsy sauce.
Ingredients for 4 servings:
250 g 00 flour
100 g durum wheat semolina “rimacinata”
3 Eggs (medium)
q.s. Salt
2 tbsp extra virgin olive oil
q.s. Water
q.s. Re-milled semolina (for dusting)
Preparation
For homemade egg Garganelli you can proceed in two ways:
Make the dough for the garganelli by hand:
Sift the flours and pour them onto the pastry board. Make a hole in the center, where you will break the eggs, add salt and extra virgin olive oil.
Start by beating the eggs with a fork, and slowly taking some flour. Then continue to knead with your hands, add a little water (just enough) to obtain a dough that is workable, but not too soft. Knead until smooth and elastic. It will take about 10 minutes. Wrap the dough in plastic wrap and let it rest for at least 1/2 hour.
After resting, cut the dough in half. Keep the part you don’t use right away wrapped in cling film, and then spread it out later.
Roll out the dough with a rolling pin, until you get a thin sheet.
With a wheel, cut the dough into squares of about 4 cm on each side. Cover them with plastic wrap so they don’t dry out.
Take one square of dough at a time, and with the help of the wooden stick, roll it on itself, starting from the corner. Turn it over by pressing it lightly on the pastry board, so that the dough closes well. Pass it over the rivulets. If you have the appropriate tool for garganelli you can form it directly on top.
Remove the garganello from the stick and place it on a baking tray lined with parchment paper. Proceed in the same way to make all the garganelli.
You can bake them right away, or you can keep them for a few days, simply covered with a clean cloth.
Make the dough for the garganelli with the machine:
Put all the ingredients in the stand mixer (with the hook) or food processor, and let it go until the dough becomes a smooth and elastic ball.
Wrap it in plastic wrap and let it rest. Then cut pieces that are not too large and pass them several times through the rollers of the pasta machine. Continue to thin it more and more, increasing the number with each step, until you reach 5, or better still 6.
Dopodiché procedete nello stesso modo come per fare i garganelli a mano.
Garganelli alla Zingara
Recipe for 4 people
500 g of fresh egg garganelli
200 g diced pancetta
1 onion
extra virgin olive oil to taste
500 g peeled tomatoes
3 peppers (yellow and red)
200 g of cleaned white mushrooms
1 clove of garlic
salt and pepper to taste
fresh parsley to taste
Preparation
Slice the mushrooms and cook them in a pan with a drizzle of oil and a clove of garlic until they have lost all the vegetation water. Season with salt and set aside.[1]
Bake the whole peppers in the oven at 200 degrees for 30 minutes. Cover them with plastic wrap in a bowl and let them cool. Bring the water for the pasta to a boil.
Prepare the sauce: in a saucepan with low sides, sauté the sliced onion and diced bacon in a drizzle of oil.
Add the peeled tomatoes.
Cook the tomato sauce for about 20 minutes over medium-high heat, stirring occasionally. Peel the peppers and cut them into cubes.
Just before finishing cooking, add the mushrooms to the tomato sauce and boil the garganelli.
Add the pepper cubes, cook for a few more minutes and season with salt.
Dilute the dressing with fresh cream.
Season with plenty of fresh chopped parsley.
Drain the garganelli al dente and add them to the dressing, mix for a few moments and serve immediately.
