Pasta Grannies make hand rolled penne called garganelli

Garganelli pasta are typical of Emilia Romagna and Claudia loves to make them. If you don t have a gnocchi board, you can make a smooth version. They are not difficult to make. For the sugo di pancetta, Claudia used: 1 onion, minced 1, 2 tin plum tomatoes 2 thick slices of pancetta (or unsmoked bacon) pinch of cayenne sparkling bottled water (optional) Parmigiano to serve For the dough: 180g 00 flour, 20g semolina flour, 2 eggs Serves 2, 3 We filmed this just before lockdown happened.