Serves: Makes a generous 2 pounds garganelli, portioned into three 4 serving packages
- 5¼ cups (23½ ounces) tipo "00" flour or all-purpose flour, plus more for dusting
- 7 large eggs
Place half of the flour in the bowl of a stand mixer fitted with the paddle attachment. Add the eggs and begin mixing on low speed until the ingredients come together. Add the remaining flour in 2 batches, mixing on low speed after each addition. (The mixer will be working hard and might strain a little; if so, turn the mixer off, pull the dough down from the blades, and begin to mix again.)
Once the dough comes together, turn the mixer off and switch to the dough hook. Knead the dough for 12 minutes, stopping the mixer from time to time if the dough crawls up the dough hook. Remove the dough and wrap it tightly in plastic wrap. Set aside at room temperature for 30 minutes. This allows the gluten to relax. (The pasta dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 3 weeks. Bring the dough to room temperature before rolling and cutting.)
To make the garganelli, use a bench knife to cut a lemon-size piece of dough. Tightly rewrap the remaining dough as you work with each portion. Position the rollers on a pasta machine at the widest setting, and pass the dough through the rollers 6 or 7 times, folding the dough in half lengthwise and pressing it together before each pass. Lightly dust the dough with flour, only if needed. Reset the rollers to the next narrower setting and pass the dough through the rollers 2 times, without folding over the dough. Continue to reset the rollers, passing the dough through each setting 2 times. The next-to-last setting is the final setting for the desired thickness of dough. Before passing the dough through this setting, dust the dough lightly with flour, as it will be a bit tacky. As the dough passes through the rollers, be careful to keep it stretched out and don't let it overlap in folded layers, as it will stick together.
Lightly dust a work surface with flour. Carefully lay out the dough. Using a fluted pastry cutter, trim the edges of the dough into a long rectangle. Measure and cut the dough into 2-inch squares. The ends will be oddly shaped, so trim them as best you can, and use them because the pasta shape is rustic and charming. Cover the cut sheet of dough with lightly dampened paper towels. Orient the sushi mat so the bamboo strips run parallel to the edge of the counter. Working with 2 squares of dough at a time, position the squares in a diamond shape and about a finger-width apart on the end of the mat closest to the edge of the counter. Position the wooden dowel parallel to the edge of the counter, and lay it across the center of the diamonds. Lift the pointed end of each diamond closest to you, and roll it over the dowel. Roll the dowel away from you, wrapping the dough around the dowel. Gently press the dough against the bamboo mat as you roll, imprinting ridges into the dough. Continue to roll the dough to the opposite end of the mat to fully imprint the dough with ridges. Transfer the rolled pasta to a clean, dry towel. Continue until all the squares have been rolled.
Repeat steps 3 and 4 until all the dough has been used.
Let the garganelli dry at room temperature, rolling the pasta on the towel from time to time to expose all the surfaces to the air. Dry the pasta until all the moisture is gone and the pasta feels completely dry and hard, about 24 hours.