Garganelli
For the dough
10.58 oz flour
3 eggs
For the dressing
7.05 oz fresh sausage
3.53 oz peas
1 sweet pepper cut into squares
10.58 oz tomato sauce
1.05 oz butter
1.76 oz grated Parmesan cheese
salt and pepper t.t.
Mix flour and eggs until a homogeneous and smooth dough. Leave to rest for at least 30 minutes in a refrigerator wrapped in plastic wrap.
Pull the dough with the special machine 1 mm thick. Cut the dough into regular squares with the side of about 2.5 centimeters, roll each of them, starting from a tip, around a cylindrical stick no bigger than a pencil and pass it on a weaver comb and place them on top of a floured cardboard tray.
Put a pan on low heat. Add the butter and lightly brown the sausage freed from the casing and crumble, add the peppers and after a few seconds the tomato pulp, salt, pepper and let cook, always on low heat, for about twenty minutes, remove from the heat and keep on hot.
Cook the garganelli together with the peas al dente in abundant salted water, drain them thoroughly, pour them into the serving dish and season them with the sauce prepared previously, mix everything with the addition of the grated Parmesan cheese.
Serve immediately
