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Ingredients
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Pasta
Pesto
Mushrooms
Method
Pasta Preparation
- 1
Make the Dough
In a mixing bowl, combine the flour and salt. Create a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs using a fork until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Roll Out the Dough
After resting, divide the dough into manageable pieces. Roll each piece out thinly using a pasta machine or a rolling pin. Cut into rectangles about 2 inches by 3 inches.
- 3
Shape the Garganelli
Take each rectangle and use a wooden dowel or gnocchi board to roll it into a tube, pinching the edges to seal. Dust with flour to prevent sticking.
Pesto Preparation
- 4
Make the Pesto
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Season with salt to taste.
Mushroom Preparation
- 5
Sauté the Mushrooms
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms, season with salt and black pepper, and sauté until they are golden and tender, about 5-7 minutes.
Combining and Serving
- 6
Cook the Garganelli
Bring a large pot of salted water to a boil. Add the garganelli and cook for 3-4 minutes until they float to the top. Drain and reserve some pasta water.
- 7
