Easy guide on how to make garganelli step-by-step.
1 ½cup (7 oz)all purpose flour
1 ½cup (7 oz)semolina flour
More flour for dusting
Fresh pasta dough
Sift both flours on work surface (preferably wooden).
Scoop a well in the center and pour in slightly beaten eggs.
Add a pinch of salt and start mix all ingredients using a fork or a dough scraper until a crumbly dough forms. You can do this using your hands only if you’re OK getting s a little messy.
Continue to knead the dough with your hands until the dough is smooth, elstic and no longer sticky. Wrap the dough in a plastic wrap and let rest for 15-30 minutes or even overnight (in a cool place or in the fridge).
Rolling the dough
Cut off a piece of the dough and slightly flatten it with your fingers.
Sprinkle lightly with flour.
Option 1 (rolling pin)
Using a rolling pin roll the dough into approx 1 millimeter thick sheet.