Garganelli are the handmade version of penne, often described as ‘little goldena quills’.
- Yields: 450g |
- Difficulty: moderate
- Prep Time : 45 mins |
- Cook Time : 10 mins
330 g “00” flour (Doppio Zero)
1 tsp (5 ml) salt
1 Tbsp (15 ml) olive oil
4 whole eggs
Combine all the ingredients in a food processor. Remove and knead for about 5 – 10 minutes. Wrap in plastic wrap and rest in a cool place for at least 30 minutes.
If using a pasta machine or an attachment for a Kitchen Aid:
Divide the dough into four easy-to-manage pieces. Flatten into squares large enough to fit into the machine. Keep the the other batches covered while working on the first. Dust with flour and feed through the machine.
Work your way down the settings making sure that the dough is smooth but not too soft (elastic with no holes). Dust the dough sheets with flour on every rotation.
Finish on about a 1 mm setting.
Cut into approximately 5 cm squares. Starting with one corner of a square, roll the dough up around a pencil, until you have used all of the dough up to the opposite point. This is ususally done on a grooved wooden plank to make the grooves along the sides of the penne-shaped pasta. Tip: Use a sushi mat if you do not have a grooved plank tool.
Continue until all of the pasta squares have been rolled up. Set aside until needed, or allow to dry.