with speck (a type of smoked prosciutto) and bitter radicchio gets
soaked up by fat tubes of homemade garganelli. Making the
garganelli is really fun: just follow Samin Nosrat’s recipe for fresh
pasta, cut up a sheet into 1-inch squares, and roll the squares on
the back of a wooden spoon or dowel into thick tubes. Whatever
pasta you don’t use right away, you can freeze. I have a hunch,
though, you’ll eat this all in one swoop.
1 recipe Pasta Dough, rolled from the second to the thinnest
setting
1½ to 2 cups heavy cream
¼ pound speck, julienned
1 cup sliced radicchio
½ cup freshly grated Parmesan cheeese, plus more for
garnish
To make the garganelli, lay a sheet of the pasta dough on a floured
work surface. With a pizza cutter or a sharp knife, cut the sheet
into 1-inch squares. If you have a lined board for making ridges in
the garganelli, great! If not, you can try rolling it on a clean new
comb to get the ridges. But ridges aren’t essential*. What’s
essential is that you have something that resembles a dowel; a
wooden spoon with a thick cylindrical handle would work best.
Lay a square of pasta dough on the ridged board, comb, or work
surface so that it looks like a diamond. Lay the dowel down so it
rests horizontally on the bottom tip of the diamond and then roll
the dowel, with the pasta dough on it, over itself, pressing down