Saffron semolina garganelli
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Submitted by Laurie A. Boucher, CC
From the Chef
“Garganelli can be formed on a smooth surface, or as I prefer, a ridged or beautifully textured surface. The texture helps sauce cling to the pasta. You can use a small gnocchi board, a butter paddle, a silicone sushi mat (all easily found online), or some other hand carved textured board. You can use different sized wooden dowels depending on how fat/thin/large/small you want the final pasta.
“For same sized squares of pasta, consider a pasta bicycle, or use a sewing mat and a ruler to get consistent sized squares.”
Ingredients
2 cups semolina or semola rimacinata
1 TBS crushed saffron
2/3 cup hot water
*extra semolina for dusting your finished pasta
small 1/4 " dowel or end of a wooden spoon (can use different sized dowels for different sized garganelli)
silicone sushi mat, gnocchi board or butter paddle
Instructions
Crush your saffron with a mortar/pestle or with your fingertips.
Add saffron to hot water, stir, cover and let steep for 30 minutes.
In a medium bowl, add your flour and make a small well.
Add in the water, stirring with a fork to incorporate. Make sure you get all the saffron in there!
Once you have a shaggy dough formed, dump the dough onto your work surface and knead 10-15 minutes by hand. If the dough seems dry, spritz with a bit of water, if the dough seems sticky, add a bit of flour until the dough is no longer sticky.
Once you have a smooth ball of pasta dough, wrap in cling film and let rest for 30 minutes.
Using a pasta machine, sheet the dough until it is at the second thinnest setting.
Cut out 3" squares using a knife or a pasta bicycle.
Place your small square of dough onto the textured surface like a diamond.
Place your dowel in the center of the pasta, pull the bottom tip up and over and with pressure roll the pasta around the dowel.
Remove the garganelli, place on a semolina dusted baking sheet.
Rest at room temperature for 1 hour and then cover and refrigerate or flash freeze.
Cook in salted boiling water for about 4 minutes, but test your pasta for desired tenderness.
Yield
1 LB (4 adult servings)
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