Home » Garganelli with Parma Ham, Peas, and Parmesan Cream Split with Ancho Oil
garganelli pasta in a bowl with cream sauce peas and prosciutto

Garganelli with Parma Ham, Peas, and Parmesan Cream Split with Ancho Oil

Inspired by a trip to Bologna, this classic rolled pasta shape is similar in shape to penne, but has deep ridges on the outside and is made with egg pasta for a richer taste.

Serves 4

INGREDIENTS

Pasta

  • type 00″ flour (or all purpose): 300 g/10.5 oz + extra if needed
  • eggs: 2 large (use the best quality eggs you can get)
  • egg yolks: 2 large
  • water: as needed

Ancho Chili Oil

  • mild olive oil or neutral tasting oil: 250 mL/8 fl oz/1 cup
  • ancho chilis: 3

Parmesan Cream Sauce

  • Parmigiano Reggiano cheese: about 60 g/2.6 oz finely grated + more for final serving
  • cream: 250 mL/1 cup
  • fresh thyme: 1 sprig
  • garlic: 1 clove, crushed
  • onion: half of a small onion, finely chopped
  • olive oil: about 1 Tbsp for sautéing

Finishing Ingredients

  • frozen peas: 200 g/7 oz
  • Parma ham: about 50-75 g/1.75-2.6 oz
  • fresh ground pepper, to taste

Equipment

  • A pasta machine to roll out the sheets
  • Garganelli board, a small ridged wooden board with small rolling pin to shape the pasta

STEPS

Pasta

  1. Make the dough.  
    — Add the flour to a large mixing bowl and make a well in the center.
    — Add the eggs and egg yolks to the well in the flour and whisk with a fork for 1-2 minutes until completely blended.  
    — Using a fork, begin mixing the flour into the egg mixture. Mix all together until a single ball holds together. If the mixture is too dry, add water in 1/2 tsp increments. If the dough is too sticky, add a bit more flour. You may end up with a finished ball with unused flour–this is OK.
    — Remove the dough from the bowl, wrap in plastic wrap, and rest for 10 minutes to allow the flour to fully hydrate.
    — Knead on a tabletop by hand for 8-10 minutes by pushing half of the dough away from you using the heel of your hand. Fold the dough in half toward you, rotate and flip upside down and repeat. The dough will become more elastic and no individual bits of flour should be visible. Roll the dough into a flat rectangle and re-wrap with the plastic wrap.
  2. Rest the dough. Rest for 1 hour at room temperature if using the same day or refrigerate overnight (place the wrapped dough in a airtight bag or container) if using later, remove to room temperature 1 hour before rolling out.
  3. Roll the pasta.
    — Work with a small portion of about 75 grams/2.5 oz at a time, leaving the remaining pieces wrapped up.  
    — Put the pasta machine rollers to the widest setting. Roll the pasta through this setting 4 times, folding the dough over in half after each rolling(except the last rolling).
    — Then roll the dough once through each of the next settings until reaching the next to last thinnest setting. (the thinnest setting is only used for filled pastas)
    — Put the pasta sheet on a well floured surface to rest while you continue with the remaining pieces. (I’ve found using a porous wooden surface better than a smooth surface–the pasta sticks far less since the dusting flour clings to the board better.)
    — Cut the pasta into about 4 cm/1.5 in squares
  4. Shape the pasta.
    — 4a. Place one piece diagonally on the grooved board. Using the wooden roller, roll each piece starting at a pointed end, pressing down as you go to create ridges in the pasta. Press the area where the 2 layers overlap to seal.
    — 4b. Place all pieces on a floured wooden board and allow to dry, 1 hour minimum or up to 8 hours.

Ancho Chili Oil

  1. Prep the chilis. Cut the stems off the chilis and remove along with all inside seeds. Cut the chilis into small pieces.
  2. Cook. Heat the oil and the chili pieces over medium-high heat until simmering, then reduce to medium-low. Continue cooking for about 7-10 minutes, then remove from the heat and allow to cool and steep for 1 hour.
  3. Rest and strain. After 1 hour, blend all the contents together for 1 minute. Strain through a paper coffee filter or fine muslin cloth into a final glass or plastic container. (Note: this quantity is much more than you will need for this recipe–keep in the refrigerator for a week and spoon on eggs, salads, sandwiches, meat and vegetables.)

Final Cooking

  1. Crisp the Parma ham. Heat a saute pan over medium-high heat. When hot, add a small drizzle of olive oil to the pan and then cook the ham about 20 seconds on each side, no longer. Remove from the pan and cut into small pieces. Keep the pan on the same heat for the next step.
  2. Make the sauce. Add some more olive oil to the pan from the last step and allow to heat. Add the onion and cook about 2 minutes, stirring often to keep from browning. Add the garlic and thyme and cook 1 minute further. Add the cream and bring to a simmer and cook until reduced a bit, about 5 minutes. Reduce heat if cream starts to boil–keep to a simmer. Reduce heat to medium and add the parmesan. Cook, stirring frequently until the cheese is melted, about 2 minutes. Strain out the onion, garlic, and thyme. Keep 75% of the sauce in the pan and combine the remaining 25% with a couple teaspoons of the ancho oil in a separate bowl. Keep both warm.
  3. Prepare the water. Heat about 2 liters/2 quarts of water and 2 Tbsps of salt to a boil.
  4. Cook the peas. Add the peas to the water and cook for 3 minutes, then remove but keep the water for cooking the pasta.
  5. Cook the pasta. Bring water and salt to just boiling, then add the pasta. Cook for 3-4 minutes until the pasta is just cooked.
  6. Coat the pasta with the sauce. Remove the pasta from the water using a small strainer or slotted spoon and add the pasta directly into the warm sauce to coat. Cook over medium heat for 2-3 minutes. Add a bit of the pasta water if the sauce is too thick.
  7. Serve the pasta in bowls along with the peas, ham and add the split sauce. Grate more fresh parmesan on top if desired.