My homemade Garganelli Pasta with Mushroom Sauce is the perfect dinner any time of the year. This vegetarian dish is full of flavour and the fresh homemade pasta elevates it into a whole other level.
As with many Italian dishes, simplicity is the way - few ingredients, cooked to perfection. There are no tricks involved, no bells and whistles, no expensive ingredients. It's all quite minimal but the dish itself is brimming with personality and flavour to back it up.
The key this dish the the wonderful Garganelli Pasta. Homemade pasta dough, rolled into thin sheets, then shaped into ridged quills using a gnocchi board and a chopstick or piece of dowling. I use an inexpensive Italian Gnocchi Board to create my garganelli quills. The board creates the ridges, which help and sauce coat the pasta more generously. Garganelli can be made either ridged or smooth so don't worry if you don't have a gnocchi board.
How to make fresh homemade pasta
If you're new to making homemade pasta yourself at home, you needn't worry too much - it's really not difficult at all. My how to make fresh egg pasta guide, will take you through the whole process. You do need some kit, but once you have it - you can create delicious pasta any day of the week. Of course, you can also use a rolling pin to roll out your pasta sheets too, but trust me - it's easier with a manual or electric machine. Check out my shop to see the Pasta machine I started out with.
Once you get started with fresh pasta you open up a world of shaped and stuffed creations - they're some of Italy's most delicious dishes, like my lamb ragu with pappardelle or osso bucco ravioli. It will revolutionise your pasta game!
Garganelli is typically served with a meat sauce or ragu from duck, lamb or beef, but my vegetarian offering is a delicious rich and flavoursome mushroom sauce. Mushrooms offer a fantastic 'meatiness' of their own and a terrific umami flavour - who needs meat!? Let's get rolling!