Garganelli are large, tube shaped pasta, formed by rolling squares of dough around a wooden dowel, using a gnocchi board to create the ribbed surface. It’s a labor of love, that will reward you with the fresh pasta you have been craving, sans gluten.
This post contains affiliate links.
- 3.75 oz. brown rice flour
- 1.25 oz. tapioca starch
- 1.5 tsp. xanthan gum
- 1/4 tsp. salt
- 2 large eggs
- 1.5 tsp. olive oil
Combine all of the pasta ingredients in the bowl of a stand mixer with the paddle attachment.
Mix on low speed until a dough forms and pulls away from the sides of the bowl. You should easily be able to remove the dough from the paddle and press it into a ball.
Wrap the dough in plastic wrap and let it sit for 15 minutes on the counter, allowing it to hydrate.
Divide the dough into 4 pieces. Work with one section at a time, keeping the rest covered so it doesn’t dry out. Press the dough into a flat disc, and use a pasta roller to roll the dough out into thin sheets. I used my Kitchenaid® pasta roller attachment. Starting with the widest setting, I passed the dough through the roller a few times then gradually decreased the thickness to the 2nd, 3rd and 4th setting. Lay the sheets of pasta on wax paper that has been lightly dusted with flour. As you can see, the gluten free dough is very delicate. You won’t be able to roll it as thin as a wheat dough without tearing. Fortunately, this pasta shape is very forgiving.
Use a pizza cutter or knife to cut the sheets of pasta into 2″ squares. Eyeball it, and don’t worry about the edges being uneven. I’ll show you how to hide them!
Flour a gnocchi board and wooden dowel. Now, start rolling the squares diagonally around the dowel. Start rolling from the ragged edge, so that it is tucked inside.
When you get to the end, press to seal. See how the perfect, pointy edge is on the outside.
Slide the pasta onto a baking sheet that has been lined with wax paper and dusted with rice flour. When it’s time to cook, you can easily pick up the wax paper and slide the pasta into the pot.
Aren’t they beautiful? Using a dowel (get them at any craft store) ensures that the shaped tubes are roughly the same size, even though my squares were quite uneven. Jagged edges are tucked inside and we have crisp ridges on the outside to soak up a sauce. Cook fresh pasta for 3 minutes in a large pot of salted water, be sure water is at a rolling boil before you add the pasta, and put the cover back on so the water returns to temperature.
When they begin floating to the top, they are done. See how the Garganelli keep their shape when cooked? Still, treat them gently. Use a spider strainer to remove the pasta to a skillet and toss with your favorite sauce.