Garganelli

Ingredients for 4 servings:

• 400 g Flour Type 405
• 50 g Parmesan, grated
• 6 egg yolks
• 2 eggs
• 1 tbsp olive oil
• 1 tsp, leveled salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 3 minutes; Total time approx. 3 hours 3 minutes

a specialty from Emilia

Mix all ingredients thoroughly and knead until the dough is smooth and shiny. Shape the dough into a ball, wrap it in cling film, and let it rest at room temperature for about an hour. Roll out the dough using a pasta machine or rolling pin to a thickness of 1 mm (or more). Cut out 5 x 5 cm squares. On a grooved surface, such as a buttering board, use a thin stick to roll these squares diagonally into themselves to create grooves. Press the ends together to hold their shape. Spread the garganelli out on a tea towel and let it dry for about an hour. You can then serve them with your desired sauce, just like any other pasta. Cooking time is 2 to 4 minutes, depending on the thickness of the dough.