to get those ridges and forming a garganelli. When you reach the
top of the diamond, push down tightly to make a seal and slide the
garganelli off the dowel. Place the finished garganelli on a floured
cookie sheet and repeat with the rest of the pasta dough.
Bring a large pot of water to a boil and add plenty of salt.
In another pot, bring the cream and speck to a simmer on
medium-low heat, allowing the speck to infuse the cream* with its
smokiness. (Don’t let the cream boil over.) After 5 to 6 minutes,
add the radicchio to the cream and speck.
Add the garganelli to the boiling water. Because it’s fresh-made,
it will cook quickly. After 2 to 3 minutes, taste one to see if it’s
almost cooked through. When the pasta is al dente, lift all the
garganelli with a spider into the pan with the cream, speck, and
radicchio. Allow it to simmer until it’s soaked up a lot of the
cream and there isn’t much liquid left in the pot, about 2 minutes.
Remove from the heat, stir in the Parmesan, and then scoop
into warm bowls. Serve immediately with more fresh Parmesan
sprinkled on top.
* When I make it at home, I skip the ridges and the garganelli still
does a great job of soaking up all the sauce.* Even though the speck is salty, you should taste the cream to
see if it needs a pinch or two of salt.