Garganelli with Garlic Mushroom Herb Sauce

Pronounced: Gar-guh-NAY-lee

I think it’s pretty obvious how much I enjoy the pasta! It really is one of my favorites things to make. This one is a little tedious to make but I’m telling you it is soo good! It’s just a simple egg dough that is cut into two inch squares and then each one rolled out onto a gnocchi board. The sauce gets caught up in the tubes and ridges. It’s got really good al-dente chew and now became one of my favorite shapes to make. My son Louie helped me make this last night and just loved rolling all the pasta out! It’s so much fun when you can get the little ones involved and see them light up and get creative.

Ingredients

• 1 lb. egg dough rolled into sheets about 1/8 inch thick (recipe follows)
• 5-6 garlic cloves, peeled minced
• 1 cup crimini mushrooms, sliced
• 2 1/2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 1/2 cup unsalted chicken stock
• 3 tbsp. cream
• 1 tbsp. fresh thyme, removed from the stem
• salt and pepper
• parmesan cheese, grated on top

Egg pasta dough

Ingredeients

• 6 egg yolks
• 1 egg
• 1 tsp. salt
• 1 1/2 cups all purpose flour (plus more if needed)

Directions

Start with a large bowl, or you can work just on a clean counter if you wish. Pour the flour into a large mound, add the salt. Create a well in the center. Pour in the eggs. Using a fork gently start in the center whisking in a circular motion and gradually adding more flour into the eggs as you go. It will be a shaggy dough.

Once the dough gets too thick to whisk with the fork, start kneading it with your hands. Using the palms of your hands knead for about 5 minutes just until it forms a beautiful smooth firm dough. Careful not to add too much flour or it will get too tough. Wrap the dough in plastic wrap and let it rest for about 10-15 minutes.

Once rested time to start rolling it out. On a floured surface cut the dough in half. You can either roll out with just a rolling pin or a pasta machine. But roll each half to about 1/8 inch thick.

Cut the sheets into 2-inch squares. Grab a gnocchi board and place it on the work surface with the lines running perpendicular to the edge of the surface. You’re also going to need a wooden spoon to roll the pasta onto.

Working one square at a time, place one on the gnocchi board with a corner facing down like a diamond. Lay the wooden spoon over the pasta and gently roll the pasta onto it sealing the edges together and creating those ridges. Roll back and forth a couple times ensuring it is sealed. Slide the pasta off and onto a lightly floured rimmed baking sheet. Then continue with the rest of the pasta. Dust with a little flour if needed, use immediately or cover and refrigerate them for up to 4 hours. You can also freeze them in a single layer then transfer to a zip lock bag and freeze for up to a month.

Bring a large pot of salted water to boil.

In a large skillet or saute pan, heat the olive oil and butter over medium heat. Add in the mushrooms and garlic. Season with salt and pepper. Make sure they are in an even layer so they can get a little golden and crisp and not steam. Once the mushrooms are cooked add in the thyme and chicken stock. Let the chicken stock reduce to about half. Then add in the heavy cream and let that simmer together for about 5 minutes until it just gets a little thicker. Season with salt and pepper and grate in a little parmesan cheese.

Add the pasta in batches to the boiling water and cook for only about 30-45 seconds until they float. Using a slotted spoon remove from the water and drop right into the mushroom sauce. Let that all come together for a minute and then serve. Garnish with a little more parmesan and thyme and enjoy!!