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Garganelli pasta with red sauce on a white plate.

Garganelli Pasta

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 30 minutes
Cook Time 3 minutes
Resting time 30 minutes
Total Time 1 hour 3 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 302 kcal

Ingredients
  

  • 2 cups double-zero flour plus extra for dusting
  • 2 large eggs
  • 3-4 large yolks
  • Water as needed
  • Salt for boiling water

Instructions
 

  • On a clean surface, make a well in the center of the flour. Crack the eggs into the well and add 3 yolks. Gradually incorporate the flour into the eggs using a fork, blending until combined. If dry, add a 4th yolk.
    Making a flour well with eggs and yolks for garganelli pasta.
  • Knead the dough for about 5-10 minutes until it is smooth and elastic. If the dough is too dry, add a few drops of water at a time (up to 2 tablespoons) until there are no loose crumbs. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
    Smooth ball of Garganelli Pasta dough held by hands.
  • Divide the dough into four pieces. Roll each piece into a thin sheet with a pasta machine or a rolling pin. Cut the sheets into 2-inch squares.
    Rolling Garganelli pasta dough on a wooden garganelli board with a dowel.
  • Place a square on a garganelli board or a ridged surface. Place a dowel at one end of the square and roll tightly to form a tube, pressing to seal the edges.
  • Bring a large pot of salted water to a boil. Cook the garganelli for 3 minutes or until al dente, depending on its thickness. Drain and serve with your favorite sauce.

Nutrition

Calories: 302kcalCarbohydrates: 48gProtein: 11gFat: 6gSaturated Fat: 2gSodium: 39mgFiber: 2g
Keyword Garganelli Pasta
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