Puttanesca with handmade garganelli
Puttanesca with handmade garganelli
Ingredients
For the Handmade Garganelli
- 1 1/2 cups semolina flour
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Puttanesca Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 4 anchovy fillets, finely mashed
- 28 ounces crushed tomatoes, canned
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the pasta dough: In a large mixing bowl, whisk together the semolina flour, all-purpose flour, and 1/2 teaspoon salt. Create a well in the center of the flour mixture. Crack the 4 large eggs into the well and add 1 tablespoon of olive oil.
⏱️ 5 min - 2
Using a fork, gently whisk the eggs and olive oil, gradually incorporating flour from the sides of the well until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead for 10 to 15 minutes, until the dough is smooth, elastic, and no longer sticky. It should spring back when lightly pressed.
⏱️ 15 min - 3
Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 4
While the dough rests, prepare the puttanesca sauce: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and mashed anchovy fillets. Cook for 2 to 3 minutes, stirring constantly, until the garlic is fragrant and the anchovies have dissolved into the oil.
⏱️ 5 min - 5
Stir in the 28 ounces of crushed tomatoes, 1/2 cup of Kalamata olives, 2 tablespoons of drained capers, and 1/2 teaspoon of red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
⏱️ 20 min - 6
After the dough has rested, unwrap it and cut it into four equal portions. Working with one portion at a time, keep the remaining dough covered to prevent it from drying out. Lightly flour your work surface and a pasta machine (or rolling pin).
⏱️ 5 min - 7
Roll the dough through a pasta machine, starting at the widest setting and gradually decreasing the thickness, one notch at a time, until the dough sheet is about 1/16 inch thick (or to the second-to-last setting on most machines). If using a rolling pin, roll it out as thinly as possible.
⏱️ 15 min - 8
Lay the thin pasta sheet on a lightly floured surface. Using a fluted pasta wheel or sharp knife, cut the dough into 1 1/2 inch by 1 1/2 inch squares. To form garganelli, take each square and place it diagonally on a garganelli board (or gnocchi board, or a fork with a wooden skewer). Roll the square tightly from one corner to the opposite, pressing gently to create the ridged tube shape. Place the formed garganelli on a lightly floured baking sheet.
⏱️ 20 min - 9
Bring a large pot of salted water to a rolling boil. While the water boils, stir the chopped fresh parsley and fresh basil into the puttanesca sauce. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.
⏱️ 5 min - 10
Carefully add the handmade garganelli to the boiling water. Cook for 3 to 5 minutes, or until the pasta floats to the surface and is al dente. Since it's fresh pasta, it will cook quickly.
⏱️ 5 min - 11
Using a slotted spoon, transfer the cooked garganelli directly into the puttanesca sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a tablespoon or two of the pasta cooking water to loosen it.
⏱️ 2 min - 12
Serve immediately, garnished with extra fresh basil or parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Puttanesca with handmade garganelli
Ingredients
For the Handmade Garganelli
- 1 1/2 cups semolina flour
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Puttanesca Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 4 anchovy fillets, finely mashed
- 28 ounces crushed tomatoes, canned
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the pasta dough: In a large mixing bowl, whisk together the semolina flour, all-purpose flour, and 1/2 teaspoon salt. Create a well in the center of the flour mixture. Crack the 4 large eggs into the well and add 1 tablespoon of olive oil.
⏱️ 5 min - 2
Using a fork, gently whisk the eggs and olive oil, gradually incorporating flour from the sides of the well until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface and knead for 10 to 15 minutes, until the dough is smooth, elastic, and no longer sticky. It should spring back when lightly pressed.
⏱️ 15 min - 3
Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 4
While the dough rests, prepare the puttanesca sauce: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and mashed anchovy fillets. Cook for 2 to 3 minutes, stirring constantly, until the garlic is fragrant and the anchovies have dissolved into the oil.
⏱️ 5 min - 5
Stir in the 28 ounces of crushed tomatoes, 1/2 cup of Kalamata olives, 2 tablespoons of drained capers, and 1/2 teaspoon of red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
⏱️ 20 min - 6
After the dough has rested, unwrap it and cut it into four equal portions. Working with one portion at a time, keep the remaining dough covered to prevent it from drying out. Lightly flour your work surface and a pasta machine (or rolling pin).
⏱️ 5 min - 7
Roll the dough through a pasta machine, starting at the widest setting and gradually decreasing the thickness, one notch at a time, until the dough sheet is about 1/16 inch thick (or to the second-to-last setting on most machines). If using a rolling pin, roll it out as thinly as possible.
⏱️ 15 min - 8
Lay the thin pasta sheet on a lightly floured surface. Using a fluted pasta wheel or sharp knife, cut the dough into 1 1/2 inch by 1 1/2 inch squares. To form garganelli, take each square and place it diagonally on a garganelli board (or gnocchi board, or a fork with a wooden skewer). Roll the square tightly from one corner to the opposite, pressing gently to create the ridged tube shape. Place the formed garganelli on a lightly floured baking sheet.
⏱️ 20 min - 9
Bring a large pot of salted water to a rolling boil. While the water boils, stir the chopped fresh parsley and fresh basil into the puttanesca sauce. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.
⏱️ 5 min - 10
Carefully add the handmade garganelli to the boiling water. Cook for 3 to 5 minutes, or until the pasta floats to the surface and is al dente. Since it's fresh pasta, it will cook quickly.
⏱️ 5 min - 11
Using a slotted spoon, transfer the cooked garganelli directly into the puttanesca sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a tablespoon or two of the pasta cooking water to loosen it.
⏱️ 2 min - 12
Serve immediately, garnished with extra fresh basil or parsley if desired.
⏱️ 1 min