Supplies
- Fresh pasta dough — view recipe
- Egg wash (1 egg beaten with 1 tbsp water)
- Fine semolina flour (for dusting)
Tools
- Ridged garganelli/gnocchi board
- Wooden dowel (thin baton)
- Rolling pin or pasta machine
- Knife or pastry wheel; pastry brush
- Sheet tray, parchment, bench scraper (optional)
Steps
- Sheet the dough: Roll to ~2 mm thickness; dust lightly with semolina as needed.
- Cut squares: Trim and cut into 4–5 cm (about 1.75–2 in) squares.
- Egg-wash: Brush a narrow strip along one corner edge of each square.
- Roll & ridge: Place a square diagonally on the board. Lay the dowel at the corner and roll forward to wrap, imprinting ridges. Press gently to seal.
- Dry or freeze: Arrange on a semolina-dusted tray. Air-dry 20–30 min, or freeze on the tray, then bag.
- Cook: Boil in well-salted water 1–2 min until al dente; toss immediately with sauce.
🎯 Sauce Picker — Pair your Garganelli
Tip: For ragù pairings, slightly underboil the pasta and finish in the sauce with a splash of cooking water for perfect coating.
👨🍳 Chef’s Tips
Seal & shape: Keep the egg-wash strip narrow so the tube doesn’t get gummy. If sticking, lightly flour the board.
Texture: A firmer dough gives cleaner ridges; rest dough 20–30 minutes before sheeting.
Batching: Freeze in a single layer; cook from frozen and add 30–45 seconds to the boil time.
Serving ideas: lamb ragout; basil pesto; speck, peas & cream; or a light tomato-basil sugo.
⚠️ Allergen Notice
Contains gluten (wheat) and eggs. For egg-free sealing, use a light water–flour paste and press gently.