Garganelli Pasta

1. Working in small batches, roll the prepared pasta dough out into strips about 2” wide (rolling wider will result in more waste). Roll the pasta until it is thin enough to see through, approximately 1/16” or less.
2. Cut the rolled dough into 1-1/2” squares, they don’t have to be perfect.
3. Starting at one corner of a pasta square, roll the square diagonally around a 5/16” piece of wooden dowel. Roll the pasta tight enough to form a tube but not so tight that it sticks to the dowel.
4. Lightly dust a ridged wooden gnocchi paddle.
5. Roll the dowel with pasta diagonally over the ridges of the gnocchi paddle with enough pressure to create a ridged imprint on the dough.
6. Slide the formed garganelli pasta off the dowel onto a parchment-lined baking sheet.
7. Repeat to your needed servings
8. Each portion is about 15 pieces of garganelli; any remaining pieces can be frozen, then stored in a plastic zipper bag in the freezer for later use. The garganelli can also be prepared in advance and cooked from frozen to save prep time.

Garganelli with Spicy Pepperonata

1. Place a pasta pot on a low flame to slowly bring to a simmer while preparing the sauce. Season lightly with salt and cover with a lid.
2. Pre heat another wide, shallow pot (with a lid) over medium-low heat. Add olive oil and sausage. Use a wooden spoon to break up the sausage into about ½” crumbles.
3. After a few minutes, add the minced garlic and crushed chilis.
4. Cook until fragrant, then add the onions and peppers. Season lightly with salt and sweat the vegetables, stirring occasionally, until they wilt, and the onions lose their crispness.
5. Add the tomatoes and oregano and bring them to a simmer.
6. Season lightly with salt and cover with a lid.
7. Cook for a few minutes until the vegetables are completely tender, and the sauce has thickened. Adjust seasoning with more salt if necessary.
8. Bring the pasta water to a full boil, then add the pasta. Cook for about 1 minute and 30 seconds or until tender, then drain.
9. Add the cooked pasta to the sauce and gently fold together to combine.
10. Spoon the pasta into 4 warm bowls.
11. Garnish with a drizzle of extra virgin olive oil and a grating of pecorino or parmesan cheese.