PASTA FRESCA GARGANELLI ALL' UOVO FATTI IN CASA // TUTORIAL //RICETTA TIPICA EMILIANA

On a clean surface, make a mound with the flour and create a well in the center.

Add the eggs, salt, and olive oil into the well.

Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well.

Once the mixture is too thick to mix with a fork, use your hands to knead the dough until smooth, about 8-10 minutes.

If the dough is too dry, add water a tablespoon at a time until it comes together.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

After resting, roll out the dough into thin sheets using a pasta machine or a rolling pin.

Cut the sheets into squares, about 2 inches by 2 inches.

To shape the garganelli, take a square, roll it around a thin dowel or a pencil, and press the edges to seal.

Place the shaped garganelli on a floured surface and let them dry for about 15-20 minutes before cooking.

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