Guest
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.
