Fresh Garganelli

Sundays are great for making pasta. I was cooking a lamb ragu and thought garganelli would be fun and good for the hearty sauce. It's a lot like ziti and has a great texture. You need a gnocchi board or ridged surface for rolling them. 

Makes enough for 4-6 people

Ingredients:

2 cups flour

2 eggs

4 egg yolks

1 tsp kosher salt

1/2 tsp olive oil 

Water

Directions:

In a stand mixer with a dough hook (or a cuisinart or by hand) mix the flour, eggs lightly beaten w olive oil, and salt. Blend in medium speed until the dough starts to come together. If it's too dry, add a little water at a time until it comes together. Take it out and knead it for a minute or two, making sure the dough is elastic and shrinks back when you pull it. Wrap the dough in Saran Wrap and let it rest for 30 minutes. 

Roll the dough out using a pasta roller and roll through all of the settings, ending on the smallest.

Using a pastry wheel or pizza cutter, cut the sheets into squares.

Put the square on a ridged surface and top with something narrow and round (a spoon handle, a pen, a dowel). Beginning with a corner, start rolling it up and pressing to seal it and put ridges in the pasta.

Slide it off the pole and put in a single layer on a kitchen towel. 

Cook in salted boiling water until cooked.

If you aren't eating it right away, put them on a tray or baking sheet in the freezer until they are frozen, then you can put them in a ziploc bag. Just drop in boiling water straight from the freezer.