Makes approximately 1 1/2 pound of fresh pasta
360 grams OO flour
4 whole large eggs, about ¾ cup plus 1 tablespoon
Pinch kosher salt
Wood ridged board for rolling Garganelle shapes (available online, or in Italy!)
Place the flour on a work surface and make a well in the center. Place the eggs in a bowl and whisk together. Add the eggs to the well and with your thumb, mix the flour into the egg. Use a pastry scraper to keep the well intact. When the egg becomes thick and no longer fluid, mix the flour with the egg until it forms a ball. Knead for 10 to 12 minutes.
Wrap in plastic and set aside for at least 30 minutes. If you are going to let it rest for a longer period of time, place in the refrigerator.
Divide the dough into 4 pieces. With a pasta machine, roll each piece of the pasta out to 1/8" thick. Cut rolled past into 2" squares. Place a square of pasta onto the garganelli board with a point facing towards you, then roll the pasta lightly into the ridges using the dowling. Once you reach the far corner, hook the corner around the dowling and bring back towards you so the ridged pasta wraps around it. Repeat with remaining dough.
Place a kitchen towel on a baking sheet and dust with flour. Place the garganelle on the baking sheet. Leave the pasta to dry for 15 minutes before boiling to al dente.