Garganelli all’uovo
Garganelli are a type of egg-based pasta that hail from the Emilia-Romagna region of Italy. They are a short “tube” that is formed by rolling a square of pasta dough into a cylinder over a wooden board to create ridges.
Basic Fresh Egg Pasta Dough
Egg pasta dough is a staple in northern Italy. It has a great elasticity that works perfectly for numerous smooth shapes including ravioli, tortellini, spaghetti, and tagliatelli.
Semolina (Durum Wheat) Pasta Dough
“Pasta di semola” is a traditional eggless pasta customary to south and central Italy. With only two ingredients, this pasta dough is easy to make, knead, and shape.