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Ingredients
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Pasta
Amatriciana Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the semolina flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a clean surface and knead for about 10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four equal pieces. Roll out one piece at a time into thin sheets using a pasta machine or rolling pin.
- 4
Cut and Shape Garganelli
Cut the rolled-out dough into 1-inch squares. Use a wooden dowel or a gnocchi board to shape each square into a tube, rolling it diagonally to form the classic garganelli shape.
Amatriciana Sauce Preparation
- 5
Cook the Guanciale
In a large skillet, heat the extra virgin olive oil over medium heat. Add the guanciale and cook until it becomes crispy and golden, about 5-7 minutes.
- 6
Add Tomatoes and Seasoning
Add the canned or fresh tomatoes to the skillet, breaking them up with a spoon. Stir in the red chili flakes and black pepper. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld.
- 7
Cook the Garganelli
While the sauce is simmering, bring a large pot of salted water to a boil. Add the garganelli and cook for about 3-4 minutes until al dente. Reserve 1 cup of pasta water, then drain the garganelli.
- 8
Combine Pasta and Sauce
Add the cooked garganelli to the skillet with the sauce. Toss gently to combine, adding reserved pasta water as needed to achieve the desired consistency.
- 9
Serve
Serve the garganelli hot, topped with freshly grated Pecorino Romano cheese and additional black pepper if desired.
