Garganelli

I recently picked up some 00 flour to use for pasta making. I'd been using AP up to this point, but never quite felt my fresh pasta came out as well as I would like. 

As a test, I made a small portion of fresh dough and rolled them into garganelli. The results were good - a nice springy texture, though the garganelli fell a bit flat. Regardless, with a bit of butter, truffle oil, truffle zest, and pecorino romano, they were delicious.