Garganelli is my favourite type of pasta to make. I love how the sauce or ragu can stick to the ridged outside or the filling can stuck in the tubes.
For the Garganelli pasta:
100gr ’00 flour
1 large egg
Mix the flour and egg and knead to a soft and smooth pliable dough. Cover with a tea towel and rest for 30 minutes.
Roll the pasta dough from the largest to the second last setting and cut into 4×4 cm squares. Roll on a chitarra board or gnocchi pad.
To serve
1 punett of cherry tomato, halved
2 cloves of garlic, crushed and minced
50ml olive oil
2- 3 basil leaf
salt and pepper to taste
Parmesan to taste
Bring a large pot of water to the boil and salt it well.
Heat a generous amount of olive oil and fry garlic, cherry tomatoes with some salt and pepper, adding a little pasta water to help soften. Add the cooked pasta, freshly cut basil and little more olive oil and create an emulsion sauce buy tossing all together fastly.
Serve with a generous amount of parmesan.