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Spinach Garganelli with Sweet and Spicy Peppers

For the dough...

For a 300 gram batch of dough, puree 1 cup greens of choice with 2 eggs and 1/2 cup grated Parmesan. I used a frozen mix of chard, spinach, and kale, which I defrosted; if using fresh greens, you may need to add more to get the desired deep green color, blanch them briefly in lightly salted water, shock in cold water and drain thoroughly of all moisture. Add the puree slowly to a mixture of 250 grams of 00 flour and 50 grams of semola flour, gradually combine (you may need more or less liquid to get the correct consistency), knead vigorously, and allow to rest, wrapped tightly. The dough will be soft but not wet or sticky.


Time to shape...

1. Roll a section of dough into a not-too-thin sheet (setting 5 on my Marcato) and cut into 3 centimeter squares. Place each square at a diagonal on a gnocchi board.

2. Curl the square around a wooden dowel, pressing down firmly but carefully to form the ridges.

3. Continue rolling forward until the edges seal.

4. Remove dowel and repeat!

Finishing touches...

Cook garganelli in well-salted water until al dente, about 2-3 minutes. For the sauce, thinly slice a mix of small sweet peppers and saute briefly in olive oil or butter. Add 3 minced garlic cloves and cook briefly until fragrant. Deglaze the pan with 1/4 cup white wine and reduce slightly. Finish with 1-2 tablespoons of crushed Calabrian chili peppers (or other desired heat) and 2 tablespoons of salted butter. Adjust sauce consistency with pasta water and seasoning with salt and pepper as needed. Bon appetit!


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