Homemade Garganelli {Step By Step Recipe}
Print Recipe

Homemade Garganelli {Step By Step With Pictures}

Easy guide on how to make garganelli step-by-step.
Prep Time40 mins
Course: Pasta
Cuisine: Italian
Servings: 6



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.
  • Set machine on the widest setting (0) and pass the dough for the first time.
  • Fold the dough in half and pass again on the same setting.
  • Adjust to the next-narrower setting, until you rich thickness of approx 1 mm or position 6 on Marcato Atlas Pasta Machine.
  • Return machine to original setting for each piece.
  • Arrange ready sheet on a lightly floured work surface.
  • Cut each sheet into 1.5x1.5 or 2x2 inch squares and let dry for 10-20 minutes. This will prevent garganelli from flattening when they’re ready.

Shape garganelli

  • Place a pasta square on a well floured gnocchi board (gnocchi paddle).
  • Fold a corner of the square over the garganelli pin.
  • If you don’t have a special pin, try using a simple chopstick or even a round wooden pencil.
  • Holding both ends of the pin roll it towards you. Apply pressure to imprint the ridges on the garganello and seal it at the same time.
  • Be careful not to press too hard to avoid the dough sticking to the board but apply enough pressure to seal and imprint the ridges.
  • Repeat the process with remaining squares and ultimately with the remaining dough.
  • Let shaped garganelli dry for about 15 minutes before cooking or let them dry completely overnight and store in a sealed plastic bag.