Garganelli
- 200 grams 00 flour
- 2 large eggs
- 25 grams finely grated Parmesan
- Dash of nutmeg
Mixing the dough: Place the flour on a dry, clean work surface and form it into a mound. Create a large shallow well in the middle, making sure the walls are high enough to prevent the eggs from escaping. Crack the eggs in the middle of the well.With a fork, beat the eggs; be careful not to disturb the walls of the flour. Once the eggs are well beaten, begin to incorporate the flour walls into the egg mixture. Continue incorporating the flour with the eggs with your fork until you have a shaggy, solid mass.At this point, using your hands, start folding and forming the dough, incorporating the rest of the flour until you have a stiff, solid mass (removing any dry clumps of flour). Knead the dough. Drive the palms of your hand into the dough, pushing the dough forward. Continue, rotating the dough and folding the dough over its self, which helps to incorporate air pockets into the dough. Repeat until the dough is firm and bouncy and has a smooth, silken texture, about 10 minutes. Wrap the dough in plastic and let rest 30 minutes Forming the Garganelli: Lightly flour your work surface. Cut off a piece of dough, keeping the rest covered in plastic so it doesn’t dry out. Run the dough through your pasta machine starting with the largest setting. Run it two times through each successive pasta roller setting until thin, about 1/16 inch (#5 on my KitchenAid pasta attachment).Cut the pasta into 1 1/2-inch squares (a pasta accordion cutter works well for this). Place a square of pasta on a garganelli (or gnocchi) board, oriented in a diamond shape, point facing up (as pictured above). Place the dowel on the bottom third of the diamond. With light downward pressure, roll the pasta, away from you, around the dowel to form the ridges. Continue rolling forward until the edges seal. Repeat.