MAKES ABOUT 710 G [25 OZ], SERVING 6
1 RECIPE SFOGLIA ALL’UOVO (PAGE 38), AT ROOM TEMPERATURE
“00” FLOUR, FOR DUSTING
Roll one dough ball to a thickness of 4 Post-it® Notes on a lightly floured work surface (see page 50). Set it aside on your work surface, uncovered, for 2 to 3 minutes to dry slightly. Cover the sfoglia with plastic and let rest for 2 to 3 minutes more.
Set an accordion pastry cutter to 11/2 in [4 cm]. Use firm and even pressure to cut the sfoglia into strips, moving from south to north. The edge of the pastry cutter should graze the east edge of the sfoglia. Beginning at the bottom edge of the sfoglia, use firm and even pressure to cut the dough into strips, east to west. Clear away any scraps and add them to your maltagliati pile (see page 100).
Cover the sfoglia with a clean, unscented plastic trash can liner, leaving the first row, closest to you, exposed. Position the pettina on your work surface. Transfer a square of pasta to the pettina, oriented in a diamond shape. Place the dowel at the bottom third of the diamond. Wrap the southern tip of the pasta over the dowel. Using your index fingers, apply firm pressure to the dowel and press down and away from you, wrapping the pasta in a cylinder around the dowel. Repeat with the remaining pasta pieces.
Transfer the shaped pasta to a clean work surface and let dry, uncovered, for 30 to 40 minutes. The garganelli are now ready to use, or you can dry them for future use: Set aside on a wooden surface, at room temperature, until completely dry, 2 to 3 hours. You can expedite the drying process by placing a fan near the pasta, avoiding direct air.
Meanwhile, repeat the process with the remaining dough ball.
The dried pasta will keep, at room temperature in an airtight container, for up to 2 weeks.
