Cook Along with Chef Deniz: Garganelli All’amatriciana

Garganelli All’amatriciana

By Chef Deniz Tarakcioglu

March 4th, 2020

Ingredients:

• 400g.Tippo 00 Soft wheat Flour
• 4 eggs
• 100mL guanciale, diced fine
• 3 cloves of garlic, pureed
• 4 Calabrian chilies in brine
• 300mL crushed canned tomatoes
• 100mL butter
• 100mL Pecorino Romano cheese

Instructions:

• On a wooden surface sift the flour and make a well in the centre. Crack your eggs, whisk and add flour gradually. Knead around 5 minutes after it comes together. Wrap in plastic film and rest at least 3 hours.
• Quarter the dough and stretch out to the setting before the thinnest by rolling. Cut into 1" squares with a rolling cutter. Roll around a pencil or a skinny rolling pin, bringing the tips together. Ideally this process should be done on a gnocchi board for some texture as well. Let it dry in ambient room temperature at least 1 hour.
• Bring a large pot of water to a vigorous boil, add 2 tbsp salt per litre. In a large pan sauté the guanciale on medium low heat until the fat is rendered. Add garlic and sliced chilies and cook until fragrant. Add the tomatoes and reduce on high heat until pulpy. Cook the pasta in the water until tender around 2-3 minutes. Transfer into the pan with 50mL of starchy cooking water. Add the butter, half the pecorino, finely grated and plate. Sprinkle with the rest of cheese and serve.