Garganelli Di Funghi Recipe
Make Garganelli Di Funghi Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Dough
Mushroom Filling
Sauce
Method
Pasta Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, slowly incorporate the flour into the eggs until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Mushroom Filling Preparation
- 3
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- 4
- 5
Season the Filling
Stir in the fresh thyme, salt, and black pepper. Remove from heat and let cool slightly. Stir in the grated Parmesan cheese until incorporated.
Garganelli Assembly
- 6
Roll out the Dough
After the resting period, divide the pasta dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 7
Cut and Shape the Pasta
Cut the sheets into squares of about 2 inches. Place a teaspoon of the mushroom filling in the center of each square. Roll the dough around the filling to form a tube, then press the ends together to seal.
- 8
Shape the Garganelli
Using a gnocchi board or the back of a fork, roll each tube of pasta to create ridges, which will help hold the sauce.
Cooking and Serving
- 9
Cook the Garganelli
Bring a large pot of salted water to a boil. Add the garganelli and cook for 3-4 minutes until al dente. Reserve some pasta water, then drain the pasta.
- 10
- 11
Combine and Serve
Add the cooked garganelli to the skillet, tossing gently to coat in the sage butter sauce. If needed, add reserved pasta water to adjust the sauce consistency. Serve immediately with additional grated Parmesan cheese on top.