Garganelli
Make this recipe just with the spinach egg dough, or striped as I have done
Makes enough for: 400 grams
Equipment
- 1 Gargenelli board with rolling stick
Ingredients
For the spinach egg dough
- 150 g baby spinach leaves
- 1 egg
- 250 g 00 flour
- 1 egg yolk
- 15 mls olive oil
For the rich egg dough
- 140 g 00 flour
- 2 egg yolks
- 1 egg
For the garganelli
- Coarse semolina for dusting
Method
For the spinach egg dough
- Place the spinach leaves into a colander and wash
- Shake the excess water off the leaves and then place into a non stick frying pan
- Place over a medium to high temperature and cook until the spinach has wilted
- Place the spinach back into the colander and rinse under cold water
- When cool enough to handle, squeeze out the excess water
- Place the spinach and egg into a blender and blitz until smooth (your yield should be 100g)
- Place the spinach, flour, egg yolk and oil into a stand mixer bowl
- Use a dough hook to combine until a dough forms then knead for 10 minutes
- Bring the dough together by hand before tipping out onto a piece of cling film
- Flatten into a disc and cover tightly
- Place into the fridge for at least 30 minutes, or overnight if you have time
For the rich egg dough
- Place the flour, egg yolks and egg into a bowl of a stand mixer
- Using a dough hook, mix until a dough forms
- Knead for 10 minutes then turn out onto a piece of cling film
- Flatten into a disc and cover tightly
- Place into the fridge for at least 30 minutes, or overnight if you have time
For the striped pasta
- Weigh out 2 x 100g pieces of each of the pasta doughs * and cover with a damp cloth
- Working with one piece of the plain dough, flatten it by hand and then laminate it through a pasta roller on the widest setting until silky
- Shape into a neat rectangle set aside and cover with a damp cloth
- Repeat this process with one piece of the spinach dough
- Cut both pieces of dough lengthwise into 1cm strips
- Place alternating strips, next to one another, onto a sheet of baking paper, so that they just touch
- Using a rolling pin, press gently to get the edges to connect to each other
- Carefully remove from the baking paper and slowly roll the pasta lengthwise, through your machine on the widest setting
- Once you have done this, you can work faster to roll it through each of the settings, until you are happy with the thickness
- Trim the edges and start making the garganelli
For the garganelli
- Place a thin layer of coarse semolina into a baking tray
- Cut your pasta into squares, 4cm x 4cm and stack them up as you go along
- Place a square of pasta onto your garganelli board at a 45° angle **
- Place the rolling stick across the bottom of the dough
- Gently lift the bottom corner of the dough and start rolling away from you
- When the dough has wrapped around the stick, gently press down to secure it
- Continue rolling, pressing to get the ridges formed, until you have a tube shape
- Slide the pasta off the stick and place into the baking tray
- Continue doing this until you have used up all the pasta and then start the process again with the remaining pieces
Notes
* Use the rest of the spinach pasta when needed. I used the rest of the dough to make plain garganelli.
** If at any stage your dough starts to stick, lightly flour your board with some coarse semolina.
** If at any stage your dough starts to stick, lightly flour your board with some coarse semolina.