Sieve the flour onto a clean work surface and form a nest in the middle. Add the eggs to the centre and mix together all of the ingredients, first with a fork and then with your hands, working from the inside out. Knead the dough until it is smooth and elastic. Wrap in cling film and leave to rest in the fridge for at least 20 minutes.
Then, roll out the dough until thin (approx. 1 mm) with a rolling pin. Cut out squares of approx. 5 cm with a knife. Wrap the squares diagonally around the handle of a cooking spoon and then roll them on a pettine (pasta comb) to create ridges on the outer surface. If you do not have a pasta comb, use a wide-toothed, clean hair comb or a gnocchi board. Carefully remove the garganelli from the stick. Let them dry on a floured cloth until needed or cover them before cooking.