Ingredients for 4 people
for the garganelli
- 400 g semolina flour
- 160 g full-bodied red wine
- 4 egg yolks
- 1 pinch of salt
- 1 teaspoon of extra virgin olive oil
for the sausage sauce
- 350 g of sausage
- 1 carrot
- 1/2 celery stalk
- 1/2 onion
- 1 bay leaf
- 350 g ripe tomatoes
- 3 tablespoons of extra virgin olive oil
- 1/2 glass red wine
- Salt and pepper
- 3 tablespoons Grated pecorino cheese for serving
First of all prepare the sausage sauce.
Clean the celery, onion and carrot, then finely chop everything. Put the oil in a pan and, when hot, add the chopped vegetables and sauté them until they become soft and shiny.
While cooking the vegetables remove the skin from the sausages and break them into pieces by hand.
Put these pieces in the pan with the celery, carrot and onion.
Saute them slightly.
After a few minutes add the red wine and continue cooking for a few more minutes.
Now peel and chop the tomatoes.
When the alcoholic part of the wine has evaporated, add the chopped tomatoes and the bay leaf and season with salt and pepper.
Let it simmer, covered, on medium low heat.
After 10 minutes remove the bay leaf.
Cook for at least another 20 minutes with the lid on.
Now prepare the Garganelli
Sift the flour and pour it onto a pastry board. Make a hole in the center to form a well.
In two bowls separate the whites from the yolks.
Pour the yolks into the center of the well and add the salt and extra virgin olive oil.
Start by mixing the egg yolks with a fork.
Add the red wine and mix well.
Continue mixing slowly, always using a fork, until you get a dough that is not too sticky then continue to knead as usual with your hands.
If the dough is too soft and sticky, add a little flour, while if it is too dry or hard, add a little water (just enough) to obtain a workable dough, but not too soft.
Work the mixture until it is smooth and elastic. It will take about 10 minutes. Wrap the dough with plastic wrap and let it rest for at least 20 minutes in the refrigerator.
After resting, cut the dough in half. Keep the part you aren’t using immediately wrapped in cling film, and then roll it out later.
Roll out the dough with a rolling pin and then with the pasta machine (or only with a rolling pin), until you get a sheet of about 2 mm.
With a sharp knife, cut the pasta into squares of about 4 cm on each side. Keep them covered in plastic wrap so they don’t dry out.
Take one square of pasta at a time, and with the help of the wooden stick, roll it up onto itself, forming a tube, starting from one of the corners. Turn it by pressing lightly on the appropriate tool or on a gnocchi riga, so that the pasta closes well and is textured and not smooth.
Remove the garganello from the stick and place it on a wooden pastry board sprinkled with semolina flour to dry. Make the rest of the garganelli in the same way.
Cook the garganelli in plenty of boiling salted water.
Drain them when al dente and toss them in a pan with the sausage sauce and a little of the reserved cooking water.
- You can cook the garganelli immediately, or you can prepare them in advance, even the day before, as long as you store them on an unpainted and flour-dusted wooden surface, covered with a clean cloth in a dry place!
- If tomatoes are out of season, use good peeled tomatoes or tomato pulp.