GARGANELLI
I garganelli sono una delle minestre romagnole per eccellenza.
Si ottengono dal passaggio della sfoglia sopra al pettine da telaio ed è per questo che venivano chiamati macaròn cun e pètan. Originariamente venivano cotti in brodo, incorporando nell'impasto noce moscata e parmigiano, conferendo a questa pasta un aroma inconfondibile. Oggi però vengono preparati quasi esclusivamente asciutti, perchè la rigatura esterna data dal pettine li fa sposare con qualsiasi tipo di sugo, rendendoli veramente appetitosi. |
If you'd like to try garganelli in broth, here are the doses for the dough for 6 people.
INGREDIENTS
3 eggs
500 gr flour
250 gr hard cheese
nutmeg
INGREDIENTS
3 eggs
500 gr flour
250 gr hard cheese
nutmeg
Pull the dough until is not too thin and while it is still humid, cut squares of about 2-3 centimeters on each side.
Then put a square of pastry diagonally on the comb and roll it around a stick, pressing to adhere the edges of dough. You get, one by one, many macaroni with a center rib made by the comb, perfect to embrace the sauce.
One of the most important things is the cooking: you have to be careful not to over cook the pasta, but also be carefull that the thickest central part doesn't give you the feeling of rawness.
Then put a square of pastry diagonally on the comb and roll it around a stick, pressing to adhere the edges of dough. You get, one by one, many macaroni with a center rib made by the comb, perfect to embrace the sauce.
One of the most important things is the cooking: you have to be careful not to over cook the pasta, but also be carefull that the thickest central part doesn't give you the feeling of rawness.
