Garganelli
By: Patricia Turo
Published: Sunday, May 2, 2010 - 1:09am

Ingredients




2 cups flour
2 eggs
Pinch salt

Tepid water (if necessary)

Preparation

1 Mix the dough either by hand or in a food processor. Knead the dough for at least 10 minutes. The dough should be dry, or it will not go through the pasta machine without adding flour. Cover the dough with a kitchen towel so that it doesn’t dry out when you are working with it. Cut a piece of dough off the ball and roll it through the pasta machine in each slot until you have rolled it though the last slot. Cut 2” squares with a clean-cut cutter. You can use a pizza cutter for example or a knife. I find that the pizza cutter works very well. 2 Using a spindle or the end of a round handle, fold each square from one corner to another. Roll it over the back of a folk or a grooved tool, which are sold in kitchen supply stores especially for this purpose. You can also leave them without grooves, but the sauce adheres better to the pasta with grooves. 3 Allow the garganelli to dry. Cook them for about 3-5 minutes; the pasta should be al dente. Fresh pasta cooks faster then boxed pasta so watch carefully and don’t over cook as they will be very soft.

About


Homemade pasta is easy to make with a few kitchen tools and the flavor surpasses anything you can buy. For complete step by step instructions go to the blog:
http://turosdolco.wordpress.com