Homemade fresh pasta shapes | Garganelli

I love making homemade pasta, it's so rewarding, as well as being therapeutic, but it also tastes incredible. I use dried pasta all the time; cooked right and paired with the right sauce it can taste delicious too but try homemade and taste the difference!

First inspired by Carmela Sereno of Carmela's Kitchen I ordered myself a garganelli board (now available on the shop!) and the rest is history. Carmela's are stunning, she combines multiple pasta to make colourful rainbow pasta shapes and the results are soooooo Instagram worthy. Check them out @carmelaskitchen

Garganelli pasta

Ingredients:

• Make a pasta dough using 00 flour and eggs, 1 egg to every 100g 00 pasta (1 egg / 100g per person)

Instructions:

1. Roll your pasta dough out to 6 or 7 on a pasta making machine.
2. Cut your dough into 4cm x 4cm squared pieces.
3. Place the square on the board as a diamond.
4. Gently, using the rod, roll the pasta around the rod (ensure it is well floured on the side rolling round the rod).
5. Seal the pasta by gently pressing it together or rolling lightly back across to seal the pasta.
6. Gently remove the garganelli from the rod and place on a baking tray with semolina or a tea towel to stop it sticking.
7. Continue with the rest of the pasta.

Garganelli is a great pasta for ragùs, as it catches all the sauce on the outside and inside.

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