Homemade garganelli pasta with sausage ragu recipe.

Make the pasta dough.

1. Sift both flours into a large bowl and mix together. Make a well in the flour and break in the eggs. Add a pinch of salt. With a fork, beat the eggs and then incorporate the flour into the eggs until you have the start of a dough.
2. Use your hand/s to start kneading the dough in the bowl until it no longer sticks to the sides. Turn the dough out onto a flour dusted wooden board and knead for about 5-10 minutes until you have a fairly smooth and elastic dough. Roll it into a ball, wrap it in clingfilm (plastic wrap) and let it rest for 30 minutes.

Make your garganelli pasta.

1. Cut off one third of the dough and rewrap the rest so it doesn’t dry out. Flatten the dough piece with your hands or a rolling pin. Then pass it through your pasta roller machine at the widest setting.
2. Fold the first dough sheet into thirds and pass it through the same setting with the narrowest side first. Repeat this step again twice.
3. Then pass the dough sheet through two narrower settings. I use 5 then 3 (my widest is 7) for others it will be 3 then 5. Place the ready dough sheet on a lightly floured board.
4. Cut your pasta sheets into even 2-inch squares (4 - 5cm). Place the squares of pasta one at a time on your garganelli or gnocchi board so it's a diamond shape in front of you. Place your wooden dowel at the bottom of the diamond. Then, curl the bottom corner over the dowel and start to roll the pasta square up.
5. Keep rolling until you have a tube and press down slightly so the top corner sticks. Gently, roll back and forth a couple of times and then slide the ready garganelli off the dowel. It should come off easily. Place your ready homemade garganelli on a flour dusted surface and continue with the rest of the dough.

Make the sausage ragu (you can do this while the pasta dough is resting).

1. Decase the sausages by making a shallow lengthways cut with a sharp knife along the sausage from top to bottom. Peel the casing away from the sausage meat and place the latter onto a chopping board. Cut or crumble the sausage meat into very small pieces.
2. Peel and finely slice and chop the onion. Sauté it in a frying pan or skillet with a little olive oil. Once the onion starts to soften, add the sausage meat. Brown the sausage and then add the white wine. Turn up the heat to help the alcohol evaporate.
3. Next, add the canned peeled tomatoes and some grated nutmeg. Break up the tomatoes with a wooden spoon. Turn the heat to low and let your sausage ragu simmer for about 20 minutes. Add salt and pepper to taste.

Cook pasta and serve.

1. When you are ready to finish and serve this recipe, just put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
2. If necessary, reheat the sausage ragu. Then cook the garganelli in the boiling salted water. Fresh pasta cooks quickly so, the pasta will take just 2-3 minutes.
3. Transfer the cooked pasta using a slotted spoon or net strainer to the sausage ragu. Mix together gently and serve immediately with some grated Parmigiano if required.