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Fresh green homemade Garganelli

How to make homemade Garganelli

Garganelli is an egg-based pasta typical from Emilia Romagna. Learn how to make this shape using a spinach fresh-egg dough and bring the spring to your table!
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Prep Time: 2 hours
Cook Time: 3 minutes
Resting time: 1 hour 30 minutes
Total Time: 3 hours 33 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Fresh homemade pasta, Garganelli, Green fresh pasta
Difficulty: Elevate
Servings: 4 people
Calories: 384kcal

Equipment

Ingredients

Instructions

1. How to make the fresh green pasta dough

  • STEP 1: Prepare the Spinach. If you use fresh spinach blanch them for 45 seconds in hot boiling water and then drain them over ice. Squeeze them well, removing any excess of water. 
  • STEP 2: Blend the Spinach with the eggs.Place the spinach and the eggs in an immersion blender and blend until combined.
  • STEP 3: Make the pasta wheel. Sift together 350 gr of 00 Italian flaour with 50 gr of durum wheat semola. Place the mixed flour on the counter and make a wheel in the middle.
  • STEP 4: Make the dough. Add the egg mixture to the middle  of the pasta wheel, whisking with a fork. Incorporate the flour as you whisk.  Knead it for 10 minute with back and forth movements, until the dough is uniform and elastic. If you made an impression with our finger, the dough should spring back.Cover it in a plastic wrap and place it in the refrigerator for 30 minutes.

2. How to roll fresh pasta dough

  • STEP 1: Divide the dough into 4 parts and I roll out each piece with a rolling pin. You will need to work out each one individually rotating it from the center to the outer edges.
  • STEP 2: Use a pasta machine and pass the dough through its rollers. Start at 0, and pass the dough through a couple of time. Then pass the dough through the rolling pin set at 1, then 2, then 3 and theen 4. In order to make garganelli you need to stop at 5 as you do not want the dough to be too thin. It will become thinner once you roll it into its shape.
  • STEP 3: cut the pasta noodle you roll. Using a pasta cutter , or pasta wheel cut the pasta sheet into 2-2.5 inch squares.  Let the pasta squares dry out a few minutes, before hsaping. 

3. How to Shape Garganelli

  • STEP 1: Place now a square on your gnocchi board so that it looks like a diamond in front of you.
  • STEP 2: Place the wooden stick at the bottom and curl the corner up over it. You will roll the stick away from you to form a tube, pressing gently down so the top corner sticks. You can roll back and forth a couple of time to think the dough.
  • STEP 3: Place finished shapes on a baking tray lined with parchment paper and dusted with semolina.
  • STEP 4: Leave them out to dry for at least an 1 hour, it helps to set the shape.

4. How to Cook Garganelli

  • STEP 1. Cook in boiling salted water for 2 - 3 minutes.
  • STEP 2. Add them to the pan where you have made your favorite sauce

Notes

  • Only roll ¼ of dough at the time, letting the remaining wrapped or covered with a tea towel.
  • Roll the pasta thicker, I stop at the setting 5 of my Marcato machine, in fact it will flatten more on the gnocchi board.
  • As suggested, add some semola rimacinata (very fine semolina into the dough. It helps to give the shape some structure and strength.
  • Let the squares dry out ever so slightly before rolling them. This helps them keep their shape.
  • Dry your garganelli for an hour before cooking them.
  • If they start to flatten then give them a gentle squeeze back into a round tube.

Nutrition

Calories: 384kcal | Carbohydrates: 79g | Protein: 13g | Fat: 2g | Sodium: 70mg | Potassium: 623mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7985IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 7mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!