• 1 hour 30 min
  • Medium

Garganelli with scented herbs

350 g of Organic flour type 00 | W 200
150 g of Remilled Durum Wheat Semolina 100% Italian Wheat
Flour type 00 for dusting
1 tablespoon of olive oil
5 whole eggs
1 bunch of fresh parsley
1 bunch of fresh basil
1 bunch of valerian
A few leaves of red chard
To season
100 g of grated Parmesan cheese
Cooking water q.s.
First, mix the two flours, sift them and pour them creating a fountain on a worktop. Break the eggs in the center and start kneading with a fork, add the oil and finish kneading by hand until you get a smooth and homogeneous dough. Wrap it in cling film and let it rest for 40 minutes: as the preparation will be a bit long, it is important that the dough is moist so as not to risk drying it out.
At this point, wash the fragrant herbs and dab them with a cloth, leaving them slightly damp to make them adhere better to the pasta. With the pasta machine, roll out two sheets: arrange the herbs on one, cover them with the other sheet and press lightly to make it adhere and to eliminate the air. Pass the sheet created again by machine to obtain a fragrant and decorated sheet. Proceed by cutting the dough into squares and then rolling it on a cutter with raised lines and with the help of a stick.
Once the garganelli are ready, you can cook them and enjoy them or store them in the fridge, in the freezer or they can be dried.

In cooperation with Miss Mambo Kitchen

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