Pasta Grannies make hand-rolled penne called garganelli!
Garganelli pasta are typical of Emilia Romagna and Claudia loves to make them. If you don’t have a gnocchi board, you can make a smooth version. They are not difficult to make. For the ’sugo di pancetta’, Claudia used:
1 onion, minced
1/2 tin plum tomatoes
2 thick slices of pancetta (or unsmoked bacon)
pinch of cayenne
sparkling bottled water (optional)
Parmigiano to serve
For the dough: 180g 00 flour, 20g semolina flour, 2 eggs
Serves 2/3
We filmed this just before lockdown happened.
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