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Garganelli con piselli e panna
Egg pasta with peas and cream
Garganelli: Romagna's hand-rolled ridged egg pasta with peas and cream
ItalianGarganelli come from the farmhouses between Imola and Lugo in Romagna, where egg-pasta squares are rolled around a thin stick on a little comb called a pettine, leaving ridged quills with a seam down one side. Their ridges grip sauce well, and the classic spring dressing is sweet peas in cream; the trattoria version adds prosciutto, which this one leaves out, with a little shallot and Parmigiano instead. The dish is silky and mild, a Sunday-lunch first course. Chef's tip: a clean gnocchi board and a pencil-thin wooden dowel make perfectly good garganelli if you don't own a pettine.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pasta
- 10 ½ oz Italian 00 flourplus extra for dusting
- 3 eggslarge
- ⅔ oz Parmigiano Reggianofinely grated; sually made with animal rennet, so use a vegetarian hard cheese if you prefer
- 1 pinch ground nutmeg
For the sauce
- 1 oz butter
- 1 shallotfinely chopped
- 9 oz peasfresh or frozen
- ¾ cup single cream
- 1 ⅜ oz Parmigiano Reggianograted; usually made with animal rennet, so use a vegetarian hard cheese if you prefer
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp saltfor the cooking water
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Method
0/8 doneStep 1: Mix 10 ½ oz Italian 00 flour, ⅔ oz Parmigiano Reggiano and 1 pinch ground nutmeg, add 3 eggs and knead for 10 minutes into a smooth, firm dough. Wrap and rest for 30 minutes.
40 minStep 2: Roll the dough thin, about 1 mm, and cut into 4 cm squares. Keep them covered with a cloth.
Step 3: Lay a square on the comb or gnocchi board with one corner pointing towards you. Wrap the corner round the dowel and roll away from you with light pressure, so the ridges print and the far corner seals over. Slide off and repeat.
Step 4: Common mistake: pressing too hard as you roll; the pasta sticks to the dowel and tears. Dust the board lightly with flour if it clings.
Step 6: Add 9 oz peas and a splash of water and cook for 4 minutes until tender, then pour in ¾ cup single cream with ½ tsp salt and ¼ tsp black pepper and simmer gently for 2 minutes.
6 minStep 7: Cook the garganelli in plenty of boiling water with 1 tbsp salt for 3–4 minutes, until tender with a little bite.
4 minStep 8: Drain, add to the sauce with a splash of cooking water and toss over a low heat for 1 minute. Serve with 1 ⅜ oz Parmigiano Reggiano.
1 min
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 22 g
- Carbs
- 62 g
- Fat
- 28 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does garganelli con piselli e panna take?
- About 60 minutes in total: 45 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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