I love homemade pasta, making it is much easier than you think and with very few cheap ingredients you can make a beautiful lovely plate for yourself and others. And of course you can enjoy them endless ways. If it's the first time for you making pasta at home, I have a basic egg pasta here. But trust me this Garganelli pasta recipe is as easy as any other homemade pasta.
Spinach made it green, so natural and beautiful. I used a lot of spinach, I liked how the pasta tastes exactly like spinach so I shouldn't use any sauce for it. (I didn't have anything at home). I tossed them with two cloves of garlic and some butter and then serve them with grated parmesan. The pasta itself is delicious enough to serve it as it is, like Italian do with "Pasta in bianco" (the white pasta) which is cooked pasta served with raw extra virgin olive and grated parmesan.
Garganelli is recognized as a typical product of the Emilia-Romagna region. Typical condiments to use for the sauce are commonly ham, peas and plenty of Parmigiano Reggiano, or an Emilia-style ragù enriched with sausage dough. They can also be prepared in the oven, mashed, with butter, with the sauce of truffles and mushrooms and also in the meat broth (in this case, however, they must be even smaller).
Ingredients for 2 People
- 60 g cooked spinach
- 1 clove of garlic
- 1 egg (60 g)
- 160 g Farina "00" or all puprose flour + 30 g for dusting
- 20 g semolina rimacinata (if you can find any)
- Place the washed and drained spinach in a big pot with a clove of garlic, cover the pot and cook the spinach on very low heat until soft, about 10 minutes.
- Remove it from the heat and let it cool completely, transfer the spinach into a colander with a bowl under it and place it in a fridge until cold. Drain all the spinach water out by squeezing it between your hands. Try to remove as much water as you can.
- You can make the dough using fork and hands but if you have food processor it makes it faster and easier. Place the spinach in a food processor together with an egg, beat until they mixd very well. Add half of the flour first, beat and then the other half, until the dough comes together.
- Dust your surface with some flour and start kneading the dough, if it's too sticky, dust little more flour and work it for 2-3 minutes. It should come together. Remember before adding too much flour, always kneed the dough first and if it's too sticky after 4-5 minutes, add more flour.
- Wrap the dough in a plastic bag and place it in the fridge for at least 30 minutes.
- At this point you can either roll the pasta using a rollin pin or a pasta machine. (I go on 3 on the Imperial machine). You'll also need a well-floured surface if you roll your pasta with rollin pin and you'll need to floured your pasta sheets very well too. If the pasta sheets are a bit soft and difficult to work with, place them on a wooden board or a clean linen cloth to rest and dry out a little bit, then cut the sheets into the 4x4 cm squares using a sharp knife.
- Use the garganelli board or a dowel and a linen cloth to roll the garganelli pasta.
- Place one of the squares on a garganelli/gnocchi board, turn it so it looks like a diamond. Place the dowel at the bottom of the dough diamond. Fold the top point of the diamond up over the dowel. Roll the dowel to the top of the diamond, pressing down lightly on the dough as you roll. Press down and make more pressure to seal the bottom point of dough to the roll.
- Place the garganelli pasta in a well-floured (use semolina rimacinata) trey.
- I will share a video down here so you can see how I rolled them. After you've done rolling them, you can either cook them or dry them slowly in a room temperature (out of the fridge) for later use.
- Cook them in lots of well-salted boiling water until pasta comes to surface, the home made pasta cook very quickly. Toss them with your favorite sauce.