1. Roll out both doughs to 5 mm (0.2 in) thick and cut into strips. 2. Place the strips side by side and gently flatten with a rolling pin before rolling out to 1 mm (0.04 in) thick. 3. Cut the pasta sheet into 4×4 (1.57 in) squares. 4. Roll each square diagonally over a gnocchi board using a dowel. Seal the corner to form the perfect Garganelli shape.
🔔 Secret tip: Lightly dry the striped sheet for 10 minutes before cutting – this prevents sticking and helps keep lines crisp when rolling the Garganelli.
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⬇️ How to make beautiful black & white Garganelli.
📕 Ingredients:
White dough:
• 100g (3.5 oz) 00 flour
• 43g (1.5 oz) water
Black dough:
• 100g (3.5 oz) 00 flour
• 90g (3.2 oz) egg yolks
• 1 tsp activated charcoal powder
• 1/2 tsp salt
Instructions:
1. Roll out both doughs to 5 mm (0.2 in) thick and cut into strips.
2. Place the strips side by side and gently flatten with a rolling pin before rolling out to 1 mm (0.04 in) thick.
3. Cut the pasta sheet into 4×4 (1.57 in) squares.
4. Roll each square diagonally over a gnocchi board using a dowel. Seal the corner to form the perfect Garganelli shape.
🔔 Secret tip: Lightly dry the striped sheet for 10 minutes before cutting – this prevents sticking and helps keep lines crisp when rolling the Garganelli.
day 83 cook it
gg
show us it cooked
What does it look like cooked and prepared as a meal?
Maestrooo….🙏🍀🖖🔥❤️❤️❤️❤️
I wouldnae want tae eat that. Ugh!
😮😊ual
These hands are perfect
Zebra Gargonzelli
I'm convinced this guy doesn't know how to actually cook what he makes