Yellow Pencil Garganelli


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs plus 2 egg yolks
  • Semolina flour, for dusting


  1. In a food processor fitted with the blade attachment, combine flour, salt and eggs until a loose dough forms. Turn the dough out onto a floured board and knead to form a ball. Flatten the ball into a disc, wrap in plastic and let rest at room temperature for 1 hour.
  2. Divide the dough into 4 pieces. Knead each piece until smooth. Roll with a pasta machine or rolling pin to about 1 1/2 millimeters thick, and cut into 2-inch by 2-inch squares. Roll each square into a tube with a pencil and use a dab of water to close the tube.
  3. In a large pot of boiling water, cook pasta for about 3 minutes until al dente. Serve with sauce of choice.