Tonina’s garganelli with zingani sauce

Serves 4 Starters and mains

Advertisement

Method

To make the egg pasta dough, follow the instructions here. Roll the dough out into a sfoglia (thin layer) and cut it into 5cm squares. Arrange each square on your cavatelli paddle so it is a diamond. Place the rod just below the corner closest to you, then flip the corner over the rod. Press your hands on either end of the rod and roll the pasta along the paddle, making sure the tube has sealed properly by pressing down when the tip furthest from you is underneath.

Chop the pancetta into little cubes – less than 1cm, ideally – and then fry them in a sauté pan until some of the fat has been released. Add the onion and continue frying for around 5 minutes, until softened. Add the olives, passata and peperoncino and simmer for around 20 minutes. Taste the sauce after 10 minutes and add salt if necessary – it will depend on your olives.

Bring a large pan of salted water to the boil. Add your garganelli, let it come back to the boil and then cook for 3-5 minutes. How long they need will depend on how thick you have made them. Taste-test some to check for doneness – they should still be a bit chewy.

Drain the pasta and toss with the sauce, then serve.