Handrolled , Handmade Pasta (Garganelli)

Life is a combination of Happiness and Pasta!!

Don’t you agree, I mean who doesn’t like a well made bowl of pasta, a true comfort food isn’t it?

I love simple, fresh foods and I love fresh pasta. A little labor intensive, however one bite and you will agree, it is all worth it. Fresh pasta is a combination of labor and love, and I enjoy the process of making it.

So without further delay, here is the process of fresh semolina pasta from scratch


  • Semolina- 2 cups for dough and half cup for working the dough
  • Eggs- 3 large
  • Salt- As per taste


  1. On the clean kitchen surface put 2 cups of Semolina
  2. Mix the salt for seasoning
  3. Make a well in middle and crack the eggs, all three
  4. Using a fork, start incorporating the flour with eggs
  5. Once the whole egg and flour are mixed, its time to start kneading the dough
  6. The dough will be a bit wet at the moment which will be alright after the kneading, use the extra flour for dusting during kneading. (If the dough is dry, add a bit water, little by little as needed)
  7. Knead the dough to the elastic consistency, that when you poke it, it bounces back
  8. Wrap it in a cling film and put in fridge for resting, minimum half hourIMG_20180528_181252-01
  9. After the dough has rested take it out and cut it into 2 equal parts, place one part back in the cling film completely covered
  10. Take the second part and start rolling, dust the kitchen surface with flour and start rolling. Make sure you put equal pressure throughout so as to achieve similar thinness throughoutIMG_20180528_181356-01
  11. Roll the dough into a thin sheet, you should be able to see your hand when you put it under the sheetIMG_20180528_182415-01
  12. Once the desired thinness is reached, put flour on upper side of the sheet and start rolling from both the sidesIMG_20180528_182517-01
  13. Start cutting it into strips and then cut the strips into equal squaresIMG_20180528_183013-01
  14. Now shaping into the tubular garganelli- Take the square and put it diagonally, put the chopstick or pencil (I used pencil) on one corner of the square and start rolling the pencil/chopstick till the other diagonal end, giving the tubular shape of garganelli to it
  15. Garganelli is ready, enjoy it with a more traditional ragu or in my case a simple tomato sauceIMG_20180529_082536_837IMG_20180528_213038_451






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