Garganelli with sausage sauce and peas

Garganelli, macaroni with comb, inflow these are the most common names of this type of fresh pasta from the Romagna tradition.
To make them properly you need to have the comb of a frame, or at least a portion of it, on which to pass the squares of rolled dough around a straw, a now rare tool that I have desired for a long time. The comb gives those dense lines that are typical in garganelli and which recall the striped pasta now industrially produced.

It is said that this pasta originated from a Romagna cook and his ability to find a solution quickly. This cook (geolocalized in Imola!) While she was preparing the cappelletti for a large number of guests, she saw the filling stolen by the house cat. Urgent to find a solution she decided to roll the small squares of dough, ready to receive the missing filling, around thin sticks and then pass them with light pressure on the comb of the loom creating those characteristic striations. They were served in the cappelletti widow broth and it was a success that spread throughout Romagna!

Thanks to a dear friend who gave me the comb as a gift, I too was finally able to make my own garganelli properly and, even though the gift arrived a few months ago, I waited for the right season to make the sauce that has always accompanied this type of pasta in my house: sausage and peas.
Even if garganelli, as tradition says, were created to end up in broth, it is now decidedly rare to cook them in this way. Much easier to find them seasoned with robust meat or vegetable sauces, such as stridoli or peas.

To make them I used spelled flour and type 1 Gentil Rosso wheat flour, low in gluten. This allowed me to roll out a thin (but delicate) sheet perfect for packaging these tubes. The pastry must be subtle because by rolling it around the straw the dough overlaps in the center making it difficult to cook correctly if the dough is too thick compared to the ends. This is the only difficulty, besides the need for a lot of patience because they have to be done one by one but the satisfaction will pay off!

Garganelli with sausage sauce and peas

For 2 people
130 g of spelled flour
70 g of Gentil Rosso type 1 flour
2 eggs code 0

1 fresh spring onion
150 g of fresh sausage
½ glass of white wine (Trebbiano type)
250 g of tomato puree
120 g of shelled fresh peas
extra virgin olive oil

Make a well with the flours, break the eggs in the center and start mixing with the help of a fork.
When the ingredients begin to form a combined mixture, knead by hand for about ten minutes until the dough is smooth and uniform.
Wrap the dough in cling film and let it rest for half an hour.
Knock back the dough and roll out the pastry as thin as possible. Cut out small squares of about 3 centimeters on each side and, using the comb, make the garganelli by rolling a square of dough around the stick and passing it over the comb.

Heat some oil in a deep pan and add the finely chopped spring onion.
Let it fry and then add the peeled and crumbled sausages. When the meat has changed color, raise the heat, add the wine and let it evaporate. At this point, lower the heat, add the puree, salt and pepper and leave to cook for 15 minutes, even longer if desired.
Add the peas, adding a little water if necessary and continue cooking for another 15/20 minutes.

Boil some water to cook the pasta, salt it and pour in the garganelli which will cook in a couple of minutes if fresh.
Drain them gently and sauté them in the pan with the sauce. Serve immediately with a little parmesan if desired.


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