250 g of 00 flour
150 g of semolina
1 tablespoon grated Parmesan cheese
pinch of salt
a drop of olive oil
Mix the flours on the pastry board, add the eggs, nutmeg, Parmesan cheese and a pinch of salt, knead well until the mixture becomes smooth and elastic. Roll out the dough with a rolling pin to a thickness of about 1 mm and cut it into squares of 6 cm per side that you will roll diagonally with your fingers on a wooden stick the size of a pencil. Scrape the garganelli on the appropriate tool – comb, then place them to dry.