Garganelli with pancetta and zucchini from Ostro: The Pleasure That Comes from Slowing Down and Cooking with Simple Ingredients (page 136) by Julia Busuttil Nishimura

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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • murphyfrank on September 20, 2021

    This is not a difficult pasta shape to make but it is definitely time consuming. The outcome however makes it all worthwhile. The pasta was silky smooth and an absolute delight to eat. The sauce was simple & complemented the shape. Highly recommend.

  • Lepa on September 09, 2021

    This pasta dish takes minutes to prepare and it's rich, delicious and satisfying. I used dried egg pasta instead of making the garganelli. I think egg pasta is good here because the sauce is so simple.

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