Garganelli

Egg pasta squares rolled on a ridged comb into quills, one at a time.

Egg. Not vegetarian — contains parmesan whose rennet the source does not name.

Ingredients

• 300 g plain flour
• 3 eggs
• 30 g parmesan, grated, in the dough
• nutmeg
• 1/2 teaspoon salt

Method

1. Make an egg dough with the flour, eggs, parmesan, nutmeg and salt. The cheese and nutmeg go IN the pasta, which is unusual and is part of why these taste of something on their own.
2. Knead 10 minutes and rest it an hour wrapped.
3. Roll it thin, about 1 mm, and cut 4 cm SQUARES.
4. LAY A SQUARE DIAGONALLY ON A RIDGED COMB, put a thin stick across the near corner, and ROLL IT AWAY FROM YOU, pressing down, so the square wraps round the stick and the ridges print lines along it.
5. Slide it off. You have a quill with a visible seam and grooves running the length — the grooves are the point, and they are what holds a ragù.
6. A comb is a pettine and a clean pencil works for the stick. Rolled on a smooth surface they come out as plain tubes and there is no reason to have hand-made them.
7. Dry them on a cloth 30 minutes, then boil 3 minutes.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes