Cesare Casella, Stephanie Lyness

Garganelli

Preparation info
  • Makes

    450 grams

    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

This recipe yields twice as much garganelli as is needed for the Garganelli con Piselli. The remainder will keep in the refrigerator for up to 48 hours or in the freezer for up to 1 month.

Ingredients

  • 240 grams (1¾ cups) “00” or all-purpose flour, plus extra for bench flour as needed
  • 60

Method

Set a bowl of bench flour to the side of a lightly floured work surface. In a large bowl, sift the flour with the semolina and salt. Make a well in the center. Add the milk and eggs and beat the wet ingredients with a fork to blend.

Use the fork to pull the flour gradually into the well, starting with the inner rim of the well, mixing to incorporate the flour with the wet ingredients. W