Name: Garganelli
Yield: Makes 450 grams (1 pound)
Cuisine: Italian
Ingredients: 240 grams (1¾ cups) “00” or all-purpose flour, plus extra for bench flour as needed; 3 large eggs; 1 teaspoon coarse salt; 30 milliliters (2 tablespoons) milk; 60 grams (⅓ cup) semolina; Semolina for the sheet pan

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

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Garganelli

Ingredients

Method

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