Step 1

Remove and set aside 2 tablespoons of flour. You will use this later if the dough is too wet.

Step 2

Tip the remaining flour, parmesan, nutmeg, pepper and salt onto a work surface. Make a well in the middle and crack in the eggs.

Step 3

Use a fork to beat the eggs, gradually taking in flour from around the edges until you form a shaggy dough with no runny egg.

Step 4

Knead well for 5 to 10 minutes or until the dough is smooth and supple. Add a teaspoon of water if it's not coming together but try not to add much more. OR if the dough is too wet, add the reserved flour.

Step 5

Wrap in plastic wrap and set aside for 10 minutes to 1 hour to rest.

Step 6

Work with a ¼ of the dough at a time. Keep the remaining dough well wrapped with plastic.

Step 7

Lightly flour the pasta machine rollers and press the dough flat. Using the widest setting on the pasta machine and guide the dough through. Fold and reroll several times until smooth. Then gradually reduce the width of the rollers until you can see color through the sheet.

Step 8

Cut the thinly rolled pasta dough into 1 or 1 1/2 inch squares. Excess dough can be added back into the main ball to be reused.

Step 9

Place the square on the gnocchi board or sterilized comb with the point facing you. Roll to mark with a wooden dowel or clean pencil.

Step 10

Flick the point closest to you over the pencil and carefully roll the dough up pressing to seal and join the ends.

Step 11

It only takes a little bit of practice to soon have a garganelli production in place.

Step 12

To serve, boil in salted water for 3-5 minutes or until just cooked and serve with your choice of sauce. Alternatively, simmer in broth for a delicious soup.