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ITALIAN FOOD RECIPE 

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garganelli pasta recipe

Basic recipe for the magnificent Garganelli of Romagna, in Emilia called Stricchetti…but they are the same

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go to other homemade pasta varieties recipes

Timetable
served	80 minutes (min)
cooking	5 minutes
rest	60 minutes
working	depending on quantity

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

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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.

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