Description
A simple, rustic recipe for making beautiful, hand-rolled garganelli pasta from scratch, served in a nutty brown butter and crispy sage sauce.
Ingredients
Scale
- 2 cups (250g) “00” flour, plus more for dusting
- 3 large eggs
- 2 tbsp semolina flour, for dusting
- 6 tbsp unsalted butter
- 12–15 fresh sage leaves
- ½ cup grated Parmesan cheese, for serving
- Salt
Instructions
- Make a well with the flour on a clean surface. Crack eggs into the well.
- Beat eggs with a fork, slowly incorporating flour. Knead the dough by hand for 8–10 minutes until smooth.
- Wrap dough in plastic and let it rest for at least 30 minutes.
- Cut dough into 4 pieces. Roll each piece through a pasta machine into a thin sheet.
- Cut the sheets into 1.5-inch squares.
- Using a garganelli board and dowel, roll each square diagonally to form a ridged tube. Place on a semolina-dusted tray.
- In a skillet, melt butter over medium heat. Add sage and cook until butter browns and sage is crispy.
- Boil garganelli in salted water for 2–4 minutes, until they float.
- Transfer cooked pasta directly to the skillet with the sauce. Toss to coat, adding a splash of pasta water.
- Serve immediately with grated Parmesan.
Notes
Use a pasta machine for even thickness.
Let dough rest fully before shaping.
Brown butter carefully to avoid burning and achieve a rich, nutty flavor.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Hand-rolled, Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 0
- Fat: 16g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 0mg