Garganelli

Name: Garganelli - Zenobia M.
Ingredients: For the pasta: 100 gr flour 00 1 egg salt For the sauce: (here you can do what you want) mushrooms oyster mushrooms speck butter parmesan cheese

Pasta/Pizza - Garganelli by Zenobia M. - Recipia

I have prepared a delicious pasta recipe that will bring a touch of Italian flavor to your kitchen. The process begins with preparing the dough, which I made from a simple mixture of flour and eggs. After kneading it well, I let it rest under a bowl for a few minutes to allow the gluten to relax. This step is essential as it helps achieve a more elastic pasta. Once the dough has rested, I took a piece from it, keeping the rest covered to prevent drying out. I started rolling out a thin sheet using a rolling pin, trying to achieve the thinnest thickness possible without reaching transparency. Once the sheet is rolled out, I cut it into squares of about 3x3 cm. If you don’t have a special tool with wheels, you can use a rolling pin and a sharp knife to cut the pasta. It is important to keep the rolling pin on the pasta as a line and then cut along it, thus obtaining uniform pieces. I placed each square of pasta on a stick, carefully rolling it so that it retains ridges on the surface. Although I used a fairly thick stick, the ideal shape for garganelli would be a special tool that resembles a guitar, but with the strings arranged horizontally. The pasta thus formed is left to rest on a cloth napkin, ensuring it retains its shape. After all the pasta is prepared, I put water to boil with salt and a drizzle of oil to prevent sticking. When the water reached boiling point, I added the pasta. When they floated to the surface, I let them boil for a few seconds and then removed them with a slotted spatula. It is important not to wash the pasta to avoid removing the starch that helps bind the sauce. In a pan, I added a teaspoon of butter and some washed and coarsely chopped pleurotus mushrooms, along with diced speck. I let everything sauté until the mushrooms softened slightly, and the flavors combined. If you like, you can also add a few tablespoons of sweet cream, but I preferred to keep the sauce simple. Finally, I added the cooked pasta to the pan, mixing it with the sauce and adding 1-2 tablespoons of the water in which the pasta boiled. This step is essential to bind all the ingredients and achieve a homogeneous and tasty dish. So, all that’s left is for you to enjoy a plate of garganelli with mushrooms, a delight that will please both family and friends!

Ingredients

For the pasta: 100 gr flour 00 1 egg salt For the sauce: (here you can do what you want) mushrooms oyster mushrooms speck butter parmesan cheese

Garganelli

Ingredients

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