Garganelli is a pasta in the form of hand-made dough tubes. They are typical for the Italian region of Emilia-Romagna. As a rule, garganelli is served with a sauce of tomatoes, hot peppers, bacon and garlic.
It is necessary
- Ingredients for 6 servings:
- For the test:
- - flour - 400 g;
- - 4 eggs;
- - grated cheese - 4 tablespoons;
- - a pinch of salt and half a teaspoon of grated nutmeg.
- For the sauce:
- - 15 ml of olive oil;
- - 150 g of not very fatty bacon;
- - onion;
- - 2 cloves of garlic;
- - 500 g of tomatoes;
- - 2 chili peppers;
- - salt to taste;
- - a tablespoon of chopped parsley.
- For filing:
- - 2 tablespoons (or to taste) of grated parmesan or pecorino.
Instructions
Step 1
Pour flour on the work surface, make a depression and add eggs, cheese, butter, salt and nutmeg. Knead an elastic dough that does not stick to your hands. Cover with a towel and leave for 30 minutes.
Step 2
Cut the bacon into cubes, chop the onion, squeeze the garlic. Fry bacon in olive oil until golden brown, add garlic and onion, fry for another 2-3 minutes, set aside.
Step 3
Sprinkle the table with flour, divide the dough into 4 parts, roll each very thinly. Cut the dough into squares with a side of about 3.5 centimeters. We wrap a wooden stick (or pencil) with two or three squares of dough (depending on the length of the stick) to make a diamond-shaped garganelli. We moisten the upper corner of the dough with water, press it to the lower corner to make a tube. Remove the dough from a pencil, transfer to a plate sprinkled with flour. We repeat the operation with all the garganelli.
Step 4
We make a cross-shaped cut on the tomatoes, lower them in boiling water for 1 minute. Remove the peel, cut the tomatoes, remove the seeds. Using a blender, prepare tomato puree. Peel the chili peppers from seeds, chop them with a knife or in a mortar.
Step 5
We boil water with a little salt. At this time, heat up the bacon, add tomato puree and chili pepper to it, salt to taste. Leave on low heat for 15 minutes to thicken the sauce.
Step 6
5 minutes before the sauce is ready, boil the garganelli in boiling water for 4-5 minutes, but no more, otherwise they will boil.
Step 7
Transfer the garganelli to the pan, add the parsley, mix very gently and leave on fire for 1 minute. Sprinkle with grated cheese before serving.
