Saffron garganelli with sausage and cream
Recipe (4 servings) ingredients:
- 2 tbs butter
- 1 onion finely chopped
- 500g Italian sausage
- 200ml liquid cream
- parmesan cheese
- salt, pepper
In a casserole pan, melt the butter for about 2 minutes over medium heat. Sauté the onion for about 3-4 minutes. In the meantime, remove the skin around the sausages. Chop into small dices. Add the chopped sausages in the casserole pan and cook until brown. Add the liquid cream and cook for about 15 minutes over medium heat. Season with salt and pepper.
For the garganelli:
- 300g flour (I always use ‘de Cecco’ flour)
- 3 whole eggs
- 1 tsp saffron powder
On a flat surface, sift the flour and dig a hole in the center into which the eggs will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Add the saffron powder and season with salt. If needed, add some water. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing. For the pasta making, dust your work surface with some flour. Take a lump of dough and press it with your fingertips. Set the pasta machine at its widest setting and roll the pasta dough though it. If the pasta sticks, dust it with flour. Click the pasta machine down a setting and roll the dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process four to five times. The pasta dough becomes smooth and workable like that. Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to the narrowest. Dust both sides of the pasta with some Cecco flour every time you roll it through the machine. When you’ve got down to the narrowest setting, fold the pasta in half lengthwise, then in half again, and again once more until you’ve got a square piece of dough. Turn it 90 degrees and pass it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a nice rectangular sheet of dough with straight sides. If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again.
To prepare the Garganelli, lightly flour the garganelli board (pettine). Cut the freshly made pasta dough into rectangular shaped stripes of 30 cm width. Cut the pasta strips pasta into squares of 4 cm. Place one at a time the squares on the pettine in a diagonal way. Roll the rolling pin on the of the diagonal square pasta sheet, pressing down lightly. At the end, press down to seal the bottom point of dough to the roll. Slide the formed quill off the rolling pin onto a floured tray. Continue until all the Garganelli are formed, and let them aside to dry for about an hour.
Once the Garganelli is ready, add them into salted boiling water and let them cook for about 3-4 minutes. Serve the Garganelli and cover with the sausage sauce. Mix and sprinkle with some freshly grated parmesan cheese.
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