garganelli

A creamy North Italian recipe full of colourful fresh ingredients cooked in different stages and then combined with garganelli pasta to create a mouthwatering and beautiful dish.

Garganelli pasta alla Zingara

400 g garganelli pasta

red bell pepper

yellow bell pepper

green bell pepper

onion

shallot

garlic

mushrooms

tomatoes

pancetta

150 ml fresh cream

tbsp extra virgin olive oil

(for

pepper (to taste)

Wash the peppers and cook them in a hot oven (180°) in an oven dish with a little water on the bottom until they soften and the skin is easy to remove. Seal them in a bag (I used a freezer bag) and let them cool, then peel them, clean them, remove the seeds and cut into cubes or julienne, Put the peppers in a bowl, adding a tablespoon of olive oil, salt and pepper, mix and keep aside (marinate for about 30 minutes)

The bell peppers

Blanch the tomatoes in boiling water for a minute, then peel them, remove the seeds and cut them into cubes.

Peel the onion and finely chop it. Cut the pancetta into cubes or lardons&nbsp; (if it isn't already cut).

Heat 2-3 tablespoons of olive oil in a large skillet, add the onion, cook it for a few moments until it starts to soften, then add the pancetta and cook for a few minutes more. Add the tomatoes and simmer the sauce covered for 10-15 minutes over a low heat.

The sauce

In the meantime put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

The pasta

Clean the mushrooms and cut them into slices. Peel the garlic and crush it. Clean the shallot, chop it finely, then fry it with the garlic in a pan with 1 tablespoon of olive oil until it softens then add the mushrooms. Cook for a few minutes, until the liquid dries out. Remove the garlic before mixing the mushrooms with the rest of the sauce.

The mushrooms

Add the marinated peppers and cooked mushrooms to the tomato sauce. Then the cream, season with salt and pepper, stir and leave to flavour for a minute or two more.

Finish the sauce

Cook the pasta al dente according to the instructions on the packet, save a cup of the cooking water and drain. Add the pasta to the sauce, mix well and sauté for two minutes. If the sauce seems dry add some of the pasta cooking water. Serve sprinkled with a little pepper and chopped parsley.

Cook the pasta and finish the dish

This is an authentic Italian recipe from the region of Emilia Romagna. An egg pasta flavored with parmesan cheese and nutmeg is hand shaped into ribbed quills. Impressive but easy, this handmade pasta that teams perfectly with a variety of sauces.

Amazing Garganelli Pasta

(7 ounces 185 grams) all purpose flour

eggs

Parmesan cheese

nutmeg (freshly grated)

salt

black pepper

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

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

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.

Knead well for 5 to 10 minutes or until the dough is smooth and supple. Add a teaspoon of water if it&#039;s not coming together but try not to add much more. OR if the dough is too wet, add the reserved flour.

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

Make the pasta dough

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

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.

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.

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.

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

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

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.

Make the garganelli

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Garganelli pasta alla Zingara

Amazing Garganelli Pasta

Top 2 garganelli recipes from across the web

The most viewed garganelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Garganelli pasta alla Zingara

Amazing Garganelli Pasta

The most viewed garganelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine