Garganelli Recipe

Make dough

On a clean work surface or in a large bowl, combine the all-purpose flour, semolina flour and salt. Make a well in the center, add the eggs, extra egg yolk and 1 tablespoon olive oil. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Roll and cut

Cut dough into 4 equal pieces. Keep pieces covered while working. On a lightly floured surface or pasta board, roll one piece into a thin sheet about 1.5–2 mm thick (or use a pasta machine to roll progressively to #6). Lightly dust the sheet with semolina. Cut the sheet into 1.5-inch (4 cm) squares or rectangles.

Form garganelli

To form garganelli, place a square on a gnocchi board or lightly ridged surface. Take a thin wooden dowel or the handle of a wooden spoon (about 6–8 mm diameter), place it on one corner of the square and roll diagonally toward the opposite corner while pressing the dough against the ridged board so it forms a tubular shape with a ribbed exterior. Seal the seam with a fingertip and set finished garganelli on a floured tray. Repeat with remaining dough. Let dry slightly (15–20 minutes) before cooking, or cook immediately in boiling water.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse sea salt. Add garganelli and cook 2–4 minutes until al dente (fresh pasta cooks quickly—test early). Reserve at least 1/2 cup of pasta cooking water, then drain the pasta.

Sweat aromatics & brown pancetta

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a wide heavy-bottomed saucepan over medium heat. Add the chopped pancetta and cook until fat renders and it becomes lightly crisp, about 4 minutes. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown wagyu

Increase heat to medium-high. Add the wagyu ground beef, breaking it up with a spoon. Spread it in an even layer and let it brown without stirring for 2 minutes, then stir and continue to cook until mostly browned and any liquid has evaporated, about 6–8 minutes total. Season with black pepper.

Deglaze & simmer

Reduce heat to medium. Pour in the white wine to deglaze, scraping up browned bits from the pan. Let wine reduce by half, about 2–3 minutes. Stir in the tomato paste and cook 1–2 minutes to caramelize. Add the milk and let simmer until mostly absorbed, about 3–4 minutes; this mellows acidity and enriches the sauce.

Add tomatoes & braise

Stir in the crushed tomatoes and beef stock. Add the bay leaf, dried oregano, kosher salt and optional sugar. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently, stirring occasionally, for 45–60 minutes to develop flavor. If sauce becomes too thick, add small amounts of water or stock. Adjust seasoning with salt and pepper at the end and remove the bay leaf.

Combine pasta and sauce

Toss together

Return the drained garganelli to the pot or a wide sauté pan over low heat. Add 1–2 ladlefuls of the wagyu bolognese (reserve extra for serving) and 1 tablespoon unsalted butter. Add 1/4–1/2 cup reserved pasta cooking water as needed to create a silky coating that clings to the pasta. Gently toss until pasta is evenly coated and heated through, 1–2 minutes.

Plate & garnish

Divide garganelli among 4 warmed plates. Spoon additional wagyu bolognese on top if desired. Finish each portion with a generous sprinkle of finely grated Parmigiano-Reggiano (about 2–3 tablespoons per serving), a dot of butter if desired for gloss, and a pinch of chopped parsley. Serve immediately.