Garganelli to the impeccable egg with 6 keys

Hello dear and dear, welcome to Paulina Cuisine! Prepare to fall in love with a paste that, although it is not as well known as the classics noodles or the ravioli, deserves its place in the Olympus of the Pasta: we are talking about the Bargains.

It looks like a surname, right? But it’s beautiful noodles. At first glance these noodles seem some penne With stretch marks, but this is one of those pastes born from the ritual of kneading and rolling patiently … and with a little help from a grooved board.

In this note we will tell you all about the Homemade Garganelli: From how to make the dough, until what Garganelli sauce It should be prepared. So let’s cook. Because if there is something that gives more happiness than eating pasta … is to do it with our own hands, don’t you think?

About the Garganelli

Los Bargains They are one dairy that is done with a simple mass of 0000 flour and eggsis cut into squares, rolled in the form of a tube and passes through a grooved table (or whatever at home) so that it has those divine stripes that capture the entire sauce.

And why stretch marks? Well, it’s not just aesthetics: Those marquitas are key for the sauce to adhere With desire and does not compile, as who does not want to commit.

The difference with the penne It’s just that: Garganelli to the egg They are homemade, rolled one by one, while the Penne leave industrialized and cut to bies. One is handmade, the other is a assembly line. Nothing against the Penne, but here we are talking about love with mass.

Emilia-Romaña’s kitchen and the origin of the Garganelli

Like so many jewels of Italian cuisine, the Garganelli come from the region of Emilia-Romañacradle of the handmade pastethe Reggian Parmigian and other delights that make us salivate just naming them.

History says there for the 18th centuryin the kitchen of a Countess (because yes, the pasta also have lineage), a cook improvised this shape when he ran out of molds to make Cappelletti.

He rolled the dough in the form of a tub and squeezed it against a wooden loom comb: so the Macaroni with the comb That, although it lends itself to confusion, it is actually the denomination of the pasta that are prepared with this technique, among which the bargains.

Characteristics of homemade garganelli

1. Rolled and artisanal striated form: Garganelli falls if handmade, wrapping a square of dough in a stick and pressing on a grooved surface. That gives it its tubular shape and its classic stripes, which are not decorative: they are functional to catch the sauce.
2. Egg mass: Unlike other dry pasta, Garganelli to the egg They are made with Fresh Egg Pastawhich gives them a softer, elastic texture and a much richer and more homemade flavor.
3. Perfect texture for sauces: Thanks to its Stretch marksson Ideal for creamy saucesthick ragús and everything that wants to get stuck. No slippery sauces that go to the bottom of the plate: here the pasta and the sauce are a happy marriage.
4. Handmade paste (and patience): There is no way to do Garganelli without giving hand. They are not cut with machine nor are they manufactured in series: they require time, practice and much love. It is a ritual, not an express recipe.
5. Versatility: Although it is associated with well Italian sauces, the Garganelli recipe It is super versatile. This pasta combines well with local ingredients such as portobello fungi, bacon, cream, up to a Rúcula and Nut Creole pesto.
6. They require simple (or improvised) tools: The famous Pettine Para Garganelli It can be a difficult utensil to achieve, but it can be replaced with things that are already in the kitchen: A grater, a sushi mat, a chipboard or even a fork. With ingenuity, everything is possible.
7. Rustic and elegant aspect at the same time: They are not the whole Garganelli pasta It is the same, and that is perfect. His irregular and homemade appearance It makes them look craft, but at the same time, they have a sophisticated air that makes them protagonists of any dish.

Salsa options for the Garganelli recipe

10 steps to cook and keep Garganelli

1. To use Flour mixture 0000 and semolin Improves texture and taste.
2. Knead with desire: 10 minutes minimum.
3. Let the dough Yes or yes. Change everything.
4. No Machine is missing: kneading can.
5. Work so that the dough does not dry.
6. Sprinkle with Semolin and let the Garganelli dry about 30 minutes, so that it does not disarm themselves by taking them to the pot.
7. Boil in abundant salt water for 2 to 3 minutes if they are fresh. Do not pass!
8. They can air dry a few hours and save in a bottle for a week.
9. They can also freezeand once hard, save in the stock market. Boil direct from the freezer so that they do not stick.
10. If they disarm the boiling, they are very fine or badly sealed. To practice!

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Garganelli recipe

Yields: 4 portions

Preparation time: 1 hour and 30 minutes (taking into account rest)

Ingredients

• 200 g of flour 0000
• 100 g of hard wheat semolole (or semolin)
• 3 big eggs
• A pinch of salt
• Extra semolla to sprinkle
• A splash of olive oil (optional)

How to make Step by Step by step

1. On the table, form a volcano with the flour and the semolina mixed. Cascar the eggs in the center and add a pinch of salt.
2. Slightly beat the eggs with a fork, and incorporate the flour and semolina little by little from the edges to the center.
3. Knead about 10 minutes until you have a smooth, firm and elastic dough. If it is very dry, you can add some water (from teaspoons). If desired, incorporate olive oil during kneading.
4. Form a bun, wrap in plastic film and let stand 30 minutes at room temperature.
5. Sprinkle the surface of the table with extra semolina. Stretch the dough with kneading stick or pasta machine (Pastalinda), until it is fine but manageable.
6. Cut into 4 × 4 cm squares. Let dry a few minutes to make it easier to roll.
7. Roll each tube -shaped square, using a wooden spoon handle, a similar sushi stick or utensil.
8. Press on a grooved surface (Pettine de Garganelli, grater, holder or ñoquis table) to form the stretch marks.
9. Arrange the Garganelli on a floured reviewer. Let dry from 20 to 30 minutes.
10. Boil the paste in abundant water with boiling salt, for 2 to 3 minutes. Drain with a slide and serve with the chosen sauce.