Homemade fresh garganelli pasta

Posted by Teti on July 29, 2019 in pasta |One Comment

Did you know that home-made pasta can heal your soul? This is because there is nothing more therapeutic than making homemade fresh pasta, especially homemade fresh garganelli pasta.

Beyond their healing power, fresh pasta is overwhelmingly delicious. It is almost shocking how much taste is hidden into the combination of these two humble ingredients, egg and flour.

I have to say that I really feel sorry for those who hesitate and do not make your first attempt at making your own home-made fresh pasta. The process is not difficult, believe me. Especially if you use a mixer to make the dough.

All you need to do is to dare and experiment. Experiment concerns the dough, and that’s because even if I suggest specific quantities of the ingredients, remember that every flour or even eggs are different.

If you feel that your dough needs more moisture to add a little water, and if it is too wet and sticky you can add a little flour. Remember that the dough at the end should be smooth and relatively elastic. To test the dough, press it with your finger, if it bounces back it is ok. 

My tips for making fresh pasta

In an older post have made reference to what I think we should pay close attention to, which I will restate:

The ingredients

  • The flour: Good pasta stands out from its texture. Right texture can be achieved through fine semolina (or semola flour), do not use only flour. In the recipes that I have made I add put fine semolina and 00 type flour in a ratio of 1:2, or 2+. There are recipes that contain only semola flour, but I have not tried so I have no opinion.
  • Moisture: Moisture in pasta dough comes from eggs, olive oil, water, cuttlefish ink or even pulp of ground vegetables such as spinach. Whatever lectures you choose, keep in mind the following rule: measure the amount of flours and add 30% liquids and 1% salt. Also, have in mind the temperature of the liquids, not hot or cold. Keep them at room temperature. While, they should be added slowly to the flour mixture.
fresh pasta
freska zymarika


  • Kneading: Whether you choose kneading by hand or by using the mixer, remember one thing: the dough will never be a nice smooth dough, it will have something some crumbs. You have to result in a smooth and elastic dough. In order to test the dough, press it with your finger, if it bounces back it is ok. 
φρέσκα ζυμαρικά
φρέσκα ζυμαρικά
freska zymarika

The time of resting

  • Resting: Like any dough, pasta dough needs rest. Resting allows the flour to hydrate, so the dough becomes smoother and more workable. The dough should rest for at least 30 minutes, ideally for an hour. You can also put it in the refrigerator for one night, just before using it, leave it out of the refrigerator for 30 minutes to come to room temperature before rolling. 

Rolling and boiling

  • Rolling: After resting, the dough is elastic and ready for shaping. I use a classic pasta cutter for transforming my pasta dough into fettuccine, spaghetti or even ravioli. But you can do it by using a very sharp knife. Cut sheets of pasta in many ways without any particular shape. Strips, noodles, or fold the sheet over and cut to make rounds to form tagliatelle. 
  • Boiling: You should add enough salt in the boiling water, because the pasta will be a short time in it. Two or three minutes of boiling. How much salt? If you try the water and think you drink sea water then it’s ok.
fresh pasta

At this point, you might be a little bit confused. I was. Why? I didn’t know what I wanted to do with this wonderful dough. Do it all garganelli? Or to make some tagliatelle? Why not some farfalle.

Well, I did all of them. For the tagliatelle I used my pasta machine, while for the farfalle a sharp knife. At the begining, I cut the dough into 6 cm squares. Then I pressed my fingers in the middle and my farfalle was ready.


Homemade fresh garganelli pasta

Course Main Course
Cuisine Italian
Keyword fresh pasta
Prep Time 30 minutes
Resting time 1 hour
Servings 4
Author Teti


  • 2 1/4 cups 00 flour
  • 1 cup fine semolina
  • 3 large eggs
  • water


  1. Using mixer: Combine 00 flour and semolina in the bowl of a stand mixer fitted. Add the egg mixture and knead on low speed for 3-4 minutes or until the dough, while it might appear crumbly, will stick together when squeezed. If your dough seems dry, add a teaspoon or two of water until dough just comes together. Remember that the dough at the end should be smooth and relatively elastic. In order to test the dough, press it with your finger, if it bounces back it is ok. 

  2. By hand: On a large plate or on the kitchen counter, mix the flour with the semolina. Create a lamb in the middle and add the eggs. With the help of a fork, slowly mix the eggs into the flour. When a paste is created use your hands and knead until you end up with an elastic dough. It will take about 15 minutes. In order to test the dough, press it with your finger, if it bounces back it is ok. 

  3. Wrap the dough and allow to rest at cool room temperature for an hour, or in the fridge for longer. If you rest your dough in the fridge allow it to come to room temperature before rolling, it will need around 30 minutes. 

  4. Cut the dough into 4 equal pieces and let’s start its transformation, by using a pasta cutter or a sharp knife. 

  5. By using your hands, press and flatten one piece of dough in order to be able to come through the rollers. Dust the rollers with some flour and feed the dough through the rollers. After rolling dust of excess flour and then fold the rolled dough into thirds. Lightly dust with more flour as needed, then feed the dough through again. Repeat this rolling and folding process once or twice more until the dough is smooth. Once smooth, stop folding and start increasing the roller settings one at a time until the desired thinness is achieved.

  6. Cut each sheet into 6×6 cm and place a pasta square on a well-floured garganelli board. Fold a corner of the square over the garganelli pin.

  7. Holding both ends of the pin roll it towards you. Apply pressure to imprint the ridges on the garganelli and seal it at the same time.

  8. Let shaped pasta dry for about 15 minutes before cooking. Boil garganelli for about 3-4 minutes in salted water.


I didn’t write this post in order to share with you the recipe for homemade fresh garganelli pasta. I wrote it as an attempt to make you enter the magical world of fresh homemade pasta.

Give the necessary attention to the ingredients, listen to the needs of the dough and make it with love then we won’t talk only about pasta but for the ultimate experience.

Share your experience with me

I will be over the moon if you try the recipe of the homemade fresh pasta. I will be happy to hear from you either on Instagram, or Facebook or Twitter!

Needed equipment for homemade fresh garganelli pasta

For making garganelli pasta you will need a pasta machine and a garganelli board. Below you will find them:

  1. Pasta machine
  2. Garganelli board

Keep in mind that I may receive commissions when you click on the above links and make purchases. However, this does not impact my reviews and comparisons. I try my best to keep things fair and balanced, in order to help you make the best choice for you.

1 Comment

  1. […] my pasta dough I have written in my previous post what I consider important and what to look out for. You can find everything here, and in this […]

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