ITALIAN FOOD RECIPE
garganelli pasta recipe
Basic recipe for the magnificent Garganelli of Romagna, in Emilia called Stricchetti…but they are the same
suggested wine: depending on recipe
ATTENTION: the doses are indicative: the flour quantity, the eggs dimension can change the ratio between flour and eggs.
The minimum suggested dose is 2 eggs of pasta, you will obtain about OZ 7+3/4 (220 Grams) of pasta, enough for 2/3 persons…depending on the appetite
Notes to the recipe: garganelli is a pasta made with semolina and common wheat flour. However tasty it not very easy to make, due to the fact that you must roll carefully for giving them the right shape. In the photographed recipe we have shown step by step the best way to roll them, but you should always pay attention to the fact that this kind of pasta is harder than the pasta made with only common wheat flour and needs more strength for kneading.